Ground Chicken Enchiladas

Ground Chicken Enchiladas

Ground Chicken Enchiladas

I have something of a taco theme. This is because tacos are so fast and easy to make on a weeknight, particularly if you’ve made and frozen the meat ahead of time. Today’s recipe is something of a variation on that theme. It is still fast to make and put together, but it bakes in the oven so that takes a bit longer. I think it’s worth it just so that it’s not another fajita taco. This recipe uses the other half of the meat I made for ground chicken tacos a few weeks back. I frozen the rest in my usual mason jar (Alas but I don’t really can anymore. I used to briefly, before having kids. It’s one of the things I’d like to get back to “someday” Anyway, leftover from that time I have a ton (okay several dozen) wide month mason jars. These are perfect for freezing leftover soups and filings (I’ve got mousaka filling waiting in my freezer as well)) In this case I used a seasoned jar of filling, plus some ahem aging let’s just say, tortillas plus cheese and beans. These made great enchiladas that used up my leftover taco meat. You could totally make these with ground beef as well. Just swap it in. Also, if there are other things you’d like to add, mushrooms for example spring to mind or corn nibblets, just layer them in to join the party.

Serves 3-4


Freezes: Yes

Kid Friend Tasks: Tortilla filler


  • 2 cups ground chicken/beef taco meat (recipe here)
  •  1 bell pepper sliced into long, thin slices
  •  Cheddar cheese to taste
  •  1 can black beans, rinsed and drained
  •  1 package tortillas
  •  1 8oz can of tomato sauce
  •  ½ tsp cumin
  •  ½ tsp chili
  •  1 tsp lime juice
  •  ½ tsp oregano
  •  2 tbsp +1 tsp vegetable oil
  •  ½ c water
  •  Salt and pepper to taste (my tomato sauce is unsalted so I need to add salt. If yours is salted you probably will not need any salt for this recipe)


  1. Preheat your oven to 400 degrees.
  2. Warm your tortillas either in foil in the oven or quickly over a gas burner on low.
  3. Mix tomato sauce, water, 1 tsp oil, lime juice, oregano, cumin and chili together and set aside.
  4. Grease a 9×13 baking pan with the 2 tbsp of oil.
  5. Take a tortilla and add 1 scoop of chicken, 1 scoop, beans a few pepper slices and a handful of cheddar cheese. Roll up and place in grease pan. Repeat until you run out of filling/space. Pour tomato sauce mixture over top.
  6. Bake roughly 30 mins or until cheese has melted and peppers have softened.



Ground Chicken Enchiladas

Ground Chicken Enchiladas


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