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.
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
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 9×13-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.
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)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 365 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat10g | 51% |
Cholesterol89mg | 30% |
Sodium475mg | 21% |
Total Carbohydrate21g | 8% |
Dietary Fiber3g | 10% |
Total Sugars3g | |
Protein28g | |
Vitamin C11mg | 53% |
Calcium247mg | 19% |
Iron1mg | 8% |
Potassium243mg | 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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