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
- skinless, boneless chicken breast halves: 3 piece
- water: 0.5 cup
- medium onion: 1 piece (chopped)
- green Chilis: 1 can (4 ounce can, diced)
- Monterey Jack cheese: 1 cup (shredded)
- corn tortillas, warmed: 1 pack (10 ounce pack)
- butter: 3 Tbsp
- all-purpose flour: 3 Tbsp
- water: 1 cup
- chicken stock concentrate (such as Better than Bouillon®): 1 tsp
- ground cumin: 0.5 tsp
- plain Greek yogurt: 1 cup
- pepper jack cheese: 0.5 cup
- Monterey Jack cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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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.
