Creamy White Chicken Enchiladas

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.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Cheese Sauce:

Time Details

    PREP : 10 mins

    COOK : 1 hr 15 mins

    TOTAL : 5 mins

    SERVING : 8

    YIELD : 8 servings

  • 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 9×13-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.

Per Serving: 365 calories; protein 27.7g; carbohydrates 21.4g; fat 18.7g; cholesterol 88.7mg; sodium 475.1mg. If freezing, do not make 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.