CREAMY WHITE CHICKEN ENCHILADAS

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Creamy White Chicken Enchiladas image

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.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

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

Steps:

  • 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 Facts : Calories 364.8 calories, Carbohydrate 21.4 g, Cholesterol 88.7 mg, Fat 18.7 g, Fiber 2.7 g, Protein 27.7 g, SaturatedFat 10.2 g, Sodium 475.1 mg, Sugar 2.5 g

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