How to Make Creamy White Chicken Enchiladas - A Step-by-Step Guide

Are you looking for a comforting and delicious meal to make for your family or friends? Look no further than creamy white chicken enchiladas! This recipe is a crowd-pleaser that combines tender chicken, creamy cheese sauce, and flavorful spices all wrapped up in soft tortillas. Whether you're hosting a dinner party or simply want to treat yourself to a comforting meal, these enchiladas are sure to be a hit.

One of the best things about this recipe is that it's easy to make and can be ...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 30 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    365 cal.

    • Total Fat: 19g
    • Saturated Fat: 10g
    • Cholesterol: 89mg
    • Sodium: 475mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 28g
    • Vitamin C: 11mg
    • Calcium: 247mg
    • Iron: 1mg
    • Potassium: 243mg