Make cheesy, creamy, Green Chicken Enchiladas to serve a family of six in around 90 minutes with this easy Green Enchilada Recipe.

Here's what you'll need

chicken breasts sea salt black pepper garlic  oregano bay leaves corn tortillas vegetable oil green enchilada sauce  cream cheese diced green chiles shredded jack cheese


Filet chicken breasts in half so that they can cook faster.

Add salt, black pepper, garlic, oregano, bay leaves, and 8 cups of water. Bring to a boil.

Simmer over low heat for 20 minutes.

While the chicken is cooking, fry the tortillas in hot oil for a few seconds on each side.

Drain on paper towels.

Pour ½ cup of enchilada sauce into the baking dish.

Shred cooled chicken and add to a bowl. Season with salt, black pepper, and oregano. Add crushed garlic and stir.

Add softened and cubed cream cheese, drained diced green chiles, shredded jack cheese, and enchilada sauce.

To add a little spice, add diced Serrano pepper.


Fold the tortilla over the filling and place enchiladas seam-side down into the prepared pan.

Pour the remaining enchilada sauce over the enchiladas then cover the pan with foil; seal. Bake in preheated oven for 30 minutes.

Remove pan of enchiladas from the oven and cover with the remaining shredded cheese.

Bake, uncovered for an additional 15 minutes or until the cheese is melted and bubbly.

Rest for 15 minutes (not you, the enchiladas).