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green enchiladas, beans, and chips
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5 from 1 vote

Green Chicken Enchiladas

Make these cheesy, creamy, Green Chicken Enchiladas to serve to your family and friends!
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Main Course, Main Dish
Cuisine: Mexican
Servings: 7 servings
Calories: 614kcal
Author: Hilda Sterner


  • lbs chicken breasts (boneless, skinless)
  • 2 teaspoon sea salt (divided)
  • 1 teaspoon black pepper (divided)
  • 6 cloves garlic (divided)
  • 2 teaspoon dried oregano (divided)
  • 2 dried bay leaves
  • 14 corn tortillas
  • ¼ cup vegetable oil (for frying tortillas)
  • 28 ounce green enchilada sauce (mild, medium, or hot)
  • 8 ounces cream cheese (softened and cubed)
  • 7 ounces canned, diced green chiles (drained)
  • 4 cups shredded jack cheese (divided)


  • Filet chicken breasts in half so that they can cook faster. Add 1 teaspoon salt, ¼ teaspoon black pepper, 3 cloves garlic, 1 teaspoon oregano, bay leaves, and 8 cups of water. Bring to a boil over medium-high heat, then 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.
  • Preheat oven to 375 degrees F. Lightly grease a 9"x13" baking dish. Pour ½ cup of enchilada sauce into the baking dish.
  • Shred cooled chicken and add to a large bowl. Season with 1 teaspoon salt, ¾ teaspoon black pepper, and 1 teaspoon oregano. Crush 3 cloves garlic and add to the bowl; stir. Add softened and cubed cream cheese, drained diced green chiles, 2 cups shredded jack cheese, and one cup enchilada sauce. Blend until the cream cheese melts into the mixture.
  • Fill each tortilla with approximately ¼ cup of chicken enchilada filling. 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). Sprinkle with chopped fresh cilantro, salsa, Creamy Guacamole, and sour cream.


  • 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 a variety, you can use Pulled Pork, Carnitas, or diced Carn 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 into ziplock sandwich bags. Freeze until needed.


Serving: 2enchiladas | Calories: 614kcal | Carbohydrates: 36g | Protein: 37g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 148mg | Sodium: 1916mg | Fiber: 6g | Sugar: 8g