Everyday Meals

Creamy White Chicken Enchiladas


  • 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

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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 9×13-inch casserole dish; arrange filled tortillas in the dish.

  • Step 4

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

  • Step 5

    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.

  • Step 6

    Pour sauce over enchiladas in the casserole dish.

  • Step 7

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

  • Cook's Note:

    If freezing, do not make sauce. You’ll want to freeze the casserole dish and, once frozen, transfer the enchiladas to a large resealable plastic bag. Make the sauce right before you plan to bake the enchiladas.

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