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.