Creamy White Chicken Enchiladas Recipe

Recipesfull introduces to you: Enchilada Recipes. (Creamy White Chicken Enchiladas Recipe). 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.

Brief

Prep 10 mins

Cook: 1hr15 mins

Additional: 5 mins

Total: 1hr30 mins

Servings: 8

Yield: 8 servings

Creamy White Chicken Enchiladas Recipe

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

Cheese and Beef Enchiladas

Main Dish

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat the oven to 350 degrees F (175 degrees C).

Step 5

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.

Step 6

Pour sauce over enchiladas in the casserole dish.

Step 7

Bake in the preheated oven until cheeses melt about 22 minutes. Broil on high until top browns about 3 minutes.

Nutritional Information

Creamy White Chicken Enchiladas Recipe

Servings Per Recipe:8

Calories: 364.8

% Daily Value *

Protein: 27.7g 55%

Carbohydrates: 21.4g 7%

Dietary Fiber: 2.7g 11%

Sugars: 2.5g

Fat: 18.7g 29%

Saturated Fat: 10.2g 51%

Cholesterol: 88.7mg 30%

Vitamin A Iu: 528.3IU 11%

Niacin Equivalents: 10.3mg 79%

Vitamin B6: 0.3mg 20%

Vitamin C: 10.6mg 18%

Folate: 16.9mcg 4%

Calcium: 246.9mg 25%

Iron: 1.4mg 8%

Magnesium: 49.8mg 18%

Potassium: 243.1mg 7%

Sodium: 475.1mg 19%

Thiamin: 0.1mg 10%

Calories From Fat: 168.6

*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.