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Ingredients
Filling:
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3 large skinless, boneless chicken breast halves
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½ cup water
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1 medium onion, chopped
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1 (4 ounce) can diced green chiles
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1 cup shredded Monterey Jack cheese
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1 (10 ounce) package corn tortillas, warmed
Cheese Sauce:
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1 cup water
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1 teaspoon chicken stock concentrate (such as Better than Bouillon®)
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½ teaspoon ground cumin
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1 cup plain Greek yogurt
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½ cup pepper Jack cheese
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½ cup shredded Monterey Jack cheese
Directions
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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.
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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.
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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.
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Pour sauce over enchiladas in the casserole dish.
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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 | |
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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.