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.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
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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Veronica Ekebi
[email protected]I made these enchiladas for my family and they loved them. The recipe was easy to follow and the enchiladas were delicious. I will definitely be making them again.
Ajao Tunde
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The enchiladas were still delicious!
Sohag Gazi
[email protected]These enchiladas were amazing! The sauce was creamy and flavorful, and the chicken was perfectly cooked. I will definitely be making this recipe again and again.
Dibya Mark
[email protected]These enchiladas were a bit too cheesy for my taste. I would recommend using less cheese or using a different type of cheese, such as mozzarella.
arhal abbad
[email protected]I'm a vegetarian, so I substituted tofu for the chicken in these enchiladas. They turned out great! The tofu was nice and crispy, and the sauce was very flavorful.
El Brighto Odo Gwu
[email protected]These enchiladas were easy to make and very affordable. I used store-bought rotisserie chicken to save time, and it worked out great.
Monayem Shikder
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I would recommend using less chili powder if you don't like spicy food.
Thomas Gledhill
[email protected]I followed the recipe exactly and my enchiladas turned out perfectly. They were creamy, cheesy, and delicious. I will definitely be making these again.
JafonsoPhoto
[email protected]These enchiladas were a bit bland for my taste. I would recommend adding more spices to the sauce.
Shafqat Jhammat
[email protected]I'm not a huge fan of white sauce, but these enchiladas were surprisingly good. The sauce was creamy and flavorful, and the chicken was moist and tender.
Sahera Siddika
[email protected]These enchiladas were easy to make and tasted great. The only thing I would change is to add more cheese to the filling.
Rj Konok
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Shahidul Jishan
[email protected]These creamy white chicken enchiladas were a hit with my family! The sauce was deliciously creamy and flavorful, and the chicken was perfectly cooked. I will definitely be making this recipe again.