Ingredients

The following ingredients have 7 Servings
  • 1½ lbs chicken breasts ((boneless, skinless))
  • 2 tsp sea salt ((divided))
  • 1 tsp black pepper ((divided))
  • 6 cloves garlic ((divided))
  • 2 tsp 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))

Instruction

  • 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.