Green Chicken Enchiladas

5 from 1 vote

Make these cheesy, creamy, Green Chicken Enchiladas to serve to your family and friends!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Main Course, Main Dish

Cuisine: Mexican

Servings: servings

Calories: 614kcal

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.