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If you love enchiladas but don’t always have the time (or patience!) to roll them one by one, this Creamy Ground Chicken Skillet Enchiladas recipe is for you. It has all the cheesy, saucy flavor you love, but everything comes together in one skillet in just 30 minutes.
Ground chicken is cooked with onion, garlic, and taco seasoning, then tossed with a creamy red enchilada sauce and tender corn tortilla pieces. Top it all with plenty of shredded cheese and pop the skillet under the broiler until it’s bubbly and golden. Add a little fresh cilantro, a squeeze of lime, and avocado or guacamole, and you have an easy dinner the whole family will love.
Creamy Ground Chicken Skillet Enchiladas
Ingredients:
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 1½ pounds ground chicken
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 2 (10-ounce) cans red enchilada sauce
- ½ cup plain Greek yogurt or sour cream
- 6 small corn tortillas, cut into 1-inch strips or pieces
- 1½ cups shredded Mexican-blend cheese
- Fresh cilantro, for topping
- Lime wedges, for serving
- Avocado or guacamole, optional
- Additional Greek yogurt or sour cream, optional
Directions:
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the diced onion and cook for 2–3 minutes, until it begins to soften.
- Add the ground chicken and cook for 6–8 minutes, breaking it apart as it cooks, until no longer pink.
- Add the minced garlic and taco seasoning. Stir to evenly coat the chicken and cook for about 1 minute, until fragrant.
- Meanwhile, whisk together the red enchilada sauce and Greek yogurt or sour cream in a medium bowl until smooth and creamy.
- Reduce the skillet heat to low. Pour the creamy enchilada sauce over the cooked chicken and stir to combine. Heat gently for 1–2 minutes. Avoid bringing the sauce to a rapid boil.
- Gently fold the corn tortilla pieces into the chicken and sauce until evenly coated. Cook over low heat for another 2–3 minutes, allowing the tortillas to begin softening.
- Sprinkle the shredded cheese evenly over the top.
- Place the skillet under the broiler for 2–4 minutes, until the cheese is melted, bubbly, and beginning to brown. Watch closely so it doesn’t burn.
- Remove from the oven and let the skillet rest for about 5 minutes. Top with fresh cilantro and serve with lime wedges. Add avocado, guacamole, or an extra dollop of Greek yogurt or sour cream, if desired.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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