Ground Chicken Enchiladas Recipe

Ingredients

• 2 Tbsp. olive oil
• 1 lb. ground chicken
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. onion powder
• 3 green onions, sliced
• 1/2 cup cilantro, plus extra for garnish
• 1 1/4 cups mild salsa verde
• 1/2 cup sour cream
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 8 flour tortillas (8 or 10-inch)
• Kosher salt and fresh black pepper
• Cilantro Lime Crema, for serving, optional

Instructions

1. 1

   Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and saute for 4-5 minutes and break it up with a wooden spoon. Some liquid is okay.

2. 2

   Stir in the cumin, oregano, and onion powder. Season with salt and pepper, to taste. Continue to cook the ground meat and break it down with a spoon until it’s fully cooked and no pink remains for an additional 1-2 minutes.

3. 3

   Remove the pan from the heat and stir in green onions and cilantro. Set aside.

4. 4

   In a bowl, whisk together the salsa and sour cream.

5. 5

   To the ground chicken mixture, add 3/4 cup sour cream mixture and 1/2 cup of cheese. Stir to combine.

6. 6

   Preheat the oven to 350F. Lightly coat a 9X13 baking dish with a non-stick spray and set aside.

7. 7

   Fill each tortilla with a heaping 1/4 cup chicken mixture, roll it up, and layer seam down into the baking dish.

8. 8

   Top the tortillas with the remaining salsa mixture and cheese. Bake for 20 minutes or until cheese is melted.