Green Chicken Enchiladas

green chicken enchiladas being served from a pan

Print Recipe

5 from 1 vote

Make these cheesy, creamy, green chicken enchiladas to serve to your family and friends!

Prep Time20

Cook Time1 10

Total Time1 30

Course: Main Course, Main Dish

Cuisine: Mexican

Servings: servings

Calories: 1092kcal

Author: Hilda Sterner

Equipment

1 casserole dish

Ingredients

1¾ lbs chicken thighs (boneless, skinless; 5 to 6)
2½ teaspoon sea salt (divided)
1 teaspoon black pepper (divided)
5 cloves garlic (divided)
2 teaspoon dried oregano (divided)
2 dried bay leaves
½ medium white onion (chopped)
⅓ cup olive oil (divided)
8 ounces cream cheese (softened and cubed)
2 (4-ounce) cans diced green chiles (drained)
4 cups shredded Mexican cheese (divided)
1 quart green enchilada sauce (divided)
10 corn tortillas (7-inch)

Instructions

Add chicken thighs, 1 teaspoon salt, ½ teaspoon black pepper, 2 cloves garlic, 1 teaspoon oregano, 2 bay leaves, and 4 cups of water to a medium pot. Bring to a boil over medium-high heat, then simmer, uncovered, over low heat for 20 minutes or until the chicken is cooked through; then remove from broth and cool.
Sauté chopped onion in 1 tablespoon olive oil in a medium skillet until lightly browned, about 5 minutes. Add shredded or chopped chicken and brown for 5 more minutes. Season with 1½ teaspoons salt, ½ teaspoon black pepper, 1 teaspoon oregano, and 3 crushed garlic cloves, and cook for 1 more minute, then transfer to a medium bowl.
Add softened, cubed cream cheese, diced green chiles, 2 cups shredded cheese, and 1 cup enchilada sauce. Stir until the cream cheese melts into the mixture.
Fry corn tortillas in hot oil for 10 seconds on each side, then drain on paper towels. Add more oil, if needed. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish, then pour ½ cup of enchilada sauce into it to coat the bottom.
Fill each tortilla with about ⅓ cup of the chicken filling. Fold the tortilla over the filling and place the enchiladas seam-side down in the prepared pan.
Pour the remaining enchilada sauce over the enchiladas, then cover the pan with foil and seal. Bake in the preheated oven for 30 minutes.
Remove the pan of enchiladas from the oven and sprinkle with the remaining shredded cheese. Bake, uncovered, for an additional 10 minutes or until the cheese is melted and bubbly.
Rest for 15 minutes, then serve with chopped fresh cilantro, salsa, creamy guacamole, and sour cream.

Video

Notes

Instead of frying the tortillas in oil, dip them in enchilada sauce. Although this reduces the calories, the tortilla texture will be a bit mushier.
Some people prefer to use flour tortillas instead of corn tortillas to make enchiladas. If you decide to use flour tortillas, you don't need to fry them.
For variety, you can use pulled pork, pressure cooker carnitas, or diced carne asada to make various types of enchiladas.
To make vegetarian enchiladas, replace the chicken with roasted vegetables such as bell peppers, mushrooms, onions, tomatoes, corn, and black beans.
After cooking the chicken, don't discard the chicken broth. Strain the liquid through a fine strainer and divide it into 2-cup portions in quart-size freezer bags. Freeze until needed.

Nutrition