Creamy White Chicken Enchiladas Recipe

Creamy White Chicken Enchiladas

4.7

(19)

16 Reviews

6 Photos

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.

Submitted by Anonymous

Updated on September 16, 2023

Prep Time:

10 mins

Cook Time:

1 hr 15 mins

Additional Time:

5 mins

Total Time:

1 hr 30 mins

Servings:

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

Filling:

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

Cheese Sauce:

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

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.

Cook’s Note

If freezing, do not make the 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.

Nutrition Facts (per serving)

365	Calories
19g	Fat
21g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 365
% Daily Value *
Total Fat 19g	24%
Saturated Fat 10g	51%
Cholesterol 89mg	30%
Sodium 475mg	21%
Total Carbohydrate 21g	8%
Dietary Fiber 3g	10%
Total Sugars 3g
Protein 28g	55%
Vitamin C 11mg	12%
Calcium 247mg	19%
Iron 1mg	8%
Potassium 243mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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