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.

thedailygourmet
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Filling:
Cheese Sauce:

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

Cook's Note:

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.

Nutrition Facts

365 calories; 18.7 g total fat; 89 mg cholesterol; 475 mg sodium. 21.4 g carbohydrates; 27.7 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2018
The first change I made was instead of using the bouillon and the 1 cup of water called for in the sauce recipe I replaced it with 1 cup of the left over liquid from cooking the chicken. I don't think it would of made any difference in the taste except for the salt. The second change I made was instead of rolling the filling into the corn tortilla's I laid the corn tortilla's out flat in the greased 9 x 13 casserole dish I added the filling then topped the filling with another layer of corn tortilla's. Read More
(2)

Most helpful critical review

Rating: 3 stars
03/31/2019
Pretty good but bland. Needed more cumin. I thought the filling was dry too. Next time I will put some sauce in with meat mixture. I did double the sauce and it was needed. Husband added lots of hot sauce and said it was ok. Read More
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/10/2018
The first change I made was instead of using the bouillon and the 1 cup of water called for in the sauce recipe I replaced it with 1 cup of the left over liquid from cooking the chicken. I don't think it would of made any difference in the taste except for the salt. The second change I made was instead of rolling the filling into the corn tortilla's I laid the corn tortilla's out flat in the greased 9 x 13 casserole dish I added the filling then topped the filling with another layer of corn tortilla's. Read More
(2)
Rating: 5 stars
09/10/2018
The first change I made was instead of using the bouillon and the 1 cup of water called for in the sauce recipe I replaced it with 1 cup of the left over liquid from cooking the chicken. I don't think it would of made any difference in the taste except for the salt. The second change I made was instead of rolling the filling into the corn tortilla's I laid the corn tortilla's out flat in the greased 9 x 13 casserole dish I added the filling then topped the filling with another layer of corn tortilla's. Read More
(2)
Rating: 5 stars
09/11/2018
I made it without the flour and yogurt and used butter 8 oz cream cheese and heavy cream along with the pot drippings it turned out good. Read More
(1)
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Rating: 5 stars
11/16/2018
Very yummy dish. Didn't have the green chiles on hand but will definitely add those next time to give the dish a little zip. Read More
(1)
Rating: 5 stars
09/09/2018
So good! Read More
Rating: 5 stars
01/23/2019
I omitted the pepper Jack cheese and used more Monterey Jack cheese. Loved it!! Read More
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Rating: 5 stars
01/15/2019
Theses are EASILY the BEST chicken enchiladas I've ever had. I was a little skeptical of the Greek yogurt but...WOW! This is the only enchilada recipe I'll ever need. Thanks for sharing! Read More
Rating: 4 stars
07/22/2019
Very delicious. I made it with left over chicken. Read More
Rating: 4 stars
05/06/2019
I'll make it again. I used chicken broth vs water and added 2 T chopped parsley 1/2 red bell pepper chopped Read More
Rating: 3 stars
03/31/2019
Pretty good but bland. Needed more cumin. I thought the filling was dry too. Next time I will put some sauce in with meat mixture. I did double the sauce and it was needed. Husband added lots of hot sauce and said it was ok. Read More