Creamy White Chicken Enchiladas

Name: Creamy White Chicken Enchiladas
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
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

18 Ratings
16 Reviews
4 Photos

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.

By thedailygourmet

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Recipe Summary

prep:

10 mins

cook:

1 hr 15 mins

additional:

5 mins

total:

1 hr 30 mins

Servings:

Yield:

8 servings

Nutrition Info

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.

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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.

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

Per Serving:

365 calories; protein 27.7g; carbohydrates 21.4g; fat 18.7g; cholesterol 88.7mg; sodium 475.1mg. Full Nutrition

Dee

09/09/2018

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.

Susan Grant

03/30/2019

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.

18 Ratings

5 star values: 13
4 star values: 4
3 star values: 1
2 star values: 0
1 star values: 0

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Dee

09/09/2018

Mark Tichenor

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.

Jodi

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.

Joshua Abell

10/09/2018

As with another enchilada dish I make, I always add fresh cilantro to the chicken mix and overtop the finished product. I also put some fresh sliced jalapenos atop prior to baking. FIRE!

Emma Zubizareta

05/20/2019

These were delicious! Thank you

candicane

09/09/2018

So good!

Peggianne

Allstar

04/30/2021

First off, let me say that I hate a dry chicken enchilada. My corn tortillas decided to split all over the place once I got them rolled , so the sauce I pored on top of the actually went inside them too. I did add a little extra cheese inside them before rolling them. Great recipe.

Susan Grant

03/30/2019

Walt

07/23/2021

Excellent! I used breast meat from a rotisserie chicken. Very yummy!

Candy Walter

01/23/2019

I omitted the pepper Jack cheese and used more Monterey Jack cheese. Loved it!!

SHADOWMERV

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!

Linda

05/05/2019

I'll make it again. I used chicken broth vs water, and added 2 T chopped parsley, 1/2 red bell pepper chopped

Tangy

07/22/2019

Very delicious. I made it with left over chicken.

reedpc

09/12/2018

I cooked the chicken in a crockpot and then added the green chilis and some fresh jalapenos. I also doubled the amount of sauce. The recipe was very easy and tasted great.

LLJE

09/09/2018

Easy to make and delicious

Janice Potts

04/25/2019

family loved it

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Creamy White Chicken Enchiladas

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Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (16)

Most helpful positive review

Most helpful critical review

All Reviews for Creamy White Chicken Enchiladas

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Creamy White Chicken Enchiladas

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (16)

Most helpful positive review

Most helpful critical review

All Reviews for Creamy White Chicken Enchiladas