creamy white chicken enchiladas
These enchiladas freeze beautifully and are fast to make. I like cooking the chicken breasts in my Instant Pot, although a rotisserie chicken can be used for even faster recipe prep.
Ingredients
- 3 large skinless, boneless chicken breast halves
- ½ cup water
- 1 medium onion, chopped
- 1 (4 ounce) can diced green chiles
- 1 cup shredded Monterey Jack cheese
- 1 (10 ounce) package corn tortillas, warmed
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup water
- 1 teaspoon chicken stock concentrate (such as Better than Bouillon®)
- ½ teaspoon ground cumin
- 1 cup plain Greek yogurt
- ½ cup pepper Jack cheese
- ½ cup shredded Monterey Jack cheese
Directions
- Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
- Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
- Pour sauce over enchiladas in the casserole dish.
- Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.