The Best Ground Chicken Cheesy Enchiladas Recipe

Nothing beats the comfort of homemade enchiladas, especially when loaded with seasoned ground chicken, hearty beans, and melty nacho cheese. These Cheesy Ground Chicken Enchiladas are a foolproof family favorite—packed with flavor, easy to assemble, and baked to golden, bubbly perfection. Whether looking for a quick weeknight meal or a crowd-pleasing dish, this recipe is a must-try.

Enchiladas have always been a personal favorite of mine—something warm, cheesy, and filling that comes together effortlessly equals a great recipe in my books. I wanted a Mexican food recipe that keeps things simple while delivering big on flavor. Using ground chicken for the chicken filling keeps the meal leaner while still offering a hearty protein. 

Suppose you love dishes like my Buffalo Chicken Nachos or Taco Skillet Bake. In that case, this enchilada recipe is another easy and delicious option for busy nights.

Why You’ll Love This Recipe

Easy & Convenient—This enchiladas recipe uses pantry-friendly ingredients and minimal prep, making it great for when you’re low on energy but want a tasty family meal the whole family will enjoy.

Bold Flavors – A perfect blend of Mexican-inspired spices and creamy, cheesy goodness to make this comfort food dish a real crowd-pleaser.

Customizable – Swap the canned ingredients or add extras, like chiles, for added heat to make it your perfect enchilada experience.

How to Make Cheesy Ground Chicken Enchiladas

Preheat the oven to 400°F (200°C). In a large pan over medium heat, brown the lean ground chicken, breaking it up as it cooks. Add the chili powder, garlic powder, black pepper, and ground cumin, stirring to coat the chicken evenly. Cook until the mixture is fragrant and fully combined.

While the chicken is cooking, open and drain the canned corn and black beans. Remove as much moisture as possible to prevent the enchiladas from becoming too soggy. Add the black beans and corn to a bowl and set aside. 

Keep breaking the chicken up as it cooks, as this will make it easier to work with. Once the chicken has almost fully cooked, add it to the beans and corn in the bowl and toss so that the mixture is balanced. 

It’s time to prepare your 9 by 13-inch baking dish. Spread half of the enchilada sauce across the bottom. Lay out the tortillas one at a time on a clean work surface, and spread a generous scoop of refried beans in the center of each one from side to side.

Next, add a spoonful of the chicken mixture from the bowl to the beans. Roll tortillas tightly and place them seam side down in the prepared baking dish. Arrange them snugly, fitting ten wraps total, with two placed along the side of the pan.

Once all the tortillas are in the pan, pour the remaining enchilada sauce over them, ensuring as much coverage as possible. Sprinkle the entire bag of cheese over the top of the enchiladas, making sure to cover all edges for maximum cheesiness. 

Bake uncovered in the preheated oven for 20 minutes or until the cheese is melted and bubbly. Then, switch the oven to HI broil and broil for 3-5 minutes, or until the cheese is golden brown. Remove from the oven and let the enchiladas rest for 5 minutes before serving.

Ingredients:

Ground chicken – A lean, flavorful base for the filling.

Chili Powder– This adds heat and that classic chili flavor to our homemade taco seasoning blend.

Garlic Powder adds another layer of flavor to the meat seasoning. Be careful not to overdo it, as it can really detract from the lighter flavor of the chicken.

Black Pepper– Adds more heat to the meat’s seasoning blend.

Ground Cumin– It adds depth and a subtle smokiness, enhancing the savory qualities of the spices and balancing the heat from the chili powder and black pepper.

Refried beans – Adds creaminess and protein.

Canned Corn – Provides a hint of sweetness and texture.

Can of Black Beans – Boosts heartiness and fiber. I used Unico brand for this recipe.

Red Enchilada Sauce—This is the essential red sauce that ties everything together. I’ve used the President’s Choice brand, which is easy to find in your local grocery store.

Small Flour Tortillas – The perfect size to fit snugly in the baking dish.

Taco Nacho Cheese Blend –This blend melts beautifully for a gooey, golden topping. Plus, using Black Diamond cheese is guaranteed success, as this cheese brand has been around since 1933! 

Substitutions and Add-Ins For These Easy Chicken Enchiladas

Ground chicken – Substitute with ground turkey or ground beef.

Chili powder – Use smoked paprika or cayenne for a different heat profile.

Garlic powder – Substitute with fresh minced garlic.

Black pepper – Remains.

Ground cumin – Replace with taco seasoning if needed.

Refried beans – Swap with mashed black beans or omit for a lower-carb option.

Canned corn– Use fresh or frozen corn as an alternative.

Black beans – Substitute with pinto beans or kidney beans.

Red enchilada sauce – Use homemade enchilada sauce or salsa instead.

Small flour tortillas – Swap for whole wheat or corn tortillas for a gluten-free option.

Taco Nacho Cheese Blend – Replace with Black Diamond’s Mexican cheese blend or another taco blend of shredded cheese.

​Expert Tips, Serving And Storing Suggestions For These Easy Enchiladas

Tip #1: Preheat your oven properly – Ensures even cooking and prevents undercooked tortillas.

Tip #2: Don’t skimp on sauce – Keep the enchiladas moist and flavorful.

Tip #3: Broil carefully – Watch closely to prevent burning and get the perfect golden-brown cheese topping.

This ground chicken enchilada recipe is deliciously complemented by cooling elements like diced tomatoes, sour cream, and avocado crema, which help balance the dish’s richness. The creamy avocado crema and sour cream add a refreshing contrast. At the same time, the juicy diced tomatoes bring a burst of freshness. To enhance the flavor profile and brighten the presentation, sprinkle chopped green onion or fresh cilantro, adding aromatic notes and a vibrant pop of color as a garnish.

To store ground chicken enchiladas, let them cool to room temperature before transferring them to an airtight container. They can be kept in the refrigerator for 3-4 days or frozen for up to 3 months for extended storage. When reheating, cover with foil to keep them moist and warm.

I’d love to hear your thoughts if you tried this simple recipe! Be sure to leave a rating and comment below to let me know how it turned out or if you made any tweaks. Your feedback helps others and allows me to keep sharing delicious recipes with you! As always, happy cooking!