Name: Creamy White Chicken Enchiladas
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Skinless, boneless chicken breast halves - 3 large; Water - ½ cup; Onion, chopped - 1 medium; Diced green chiles - 1 (4 ounce) can; Shredded Monterey Jack cheese - 1 cup; Corn tortillas, warmed - 1 (10 ounce) package; Butter - 3 tablespoons; All-purpose flour - 3 tablespoons; Water - 1 cup; Chicken stock concentrate (such as Better than Bouillon®) - 1 teaspoon; Ground cumin - ½ teaspoon; Plain Greek yogurt - 1 cup; Pepper Jack cheese - ½ cup; Shredded Monterey Jack cheese - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Creamy White Chicken Enchiladas

1. Skinless, boneless chicken breast halves - 3 large

2. Water - ½ cup

3. Onion, chopped - 1 medium

4. Diced green chiles - 1 (4 ounce) can

5. Shredded Monterey Jack cheese - 1 cup

6. Corn tortillas, warmed - 1 (10 ounce) package

7. Butter - 3 tablespoons

8. All-purpose flour - 3 tablespoons

9. Water - 1 cup

10. Chicken stock concentrate (such as Better than Bouillon®) - 1 teaspoon

11. Ground cumin - ½ teaspoon

12. Plain Greek yogurt - 1 cup

13. Pepper Jack cheese - ½ cup

14. Shredded Monterey Jack cheese - ½ cup

How to cook deliciously - Creamy White Chicken Enchiladas

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Preheat the oven to 350 degrees F (175 degrees C).

5. Stage

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.

6. Stage

Pour sauce over enchiladas in the casserole dish.

7. Stage

Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.