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Creamy White Chicken Enchiladas

Rated as 4.82 out of 5 Stars

"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."
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1 h 30 m servings 365
Original recipe yields 8 servings


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  1. Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot(R)). 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.
  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.
  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.
  4. Preheat the oven to 350 degrees F (175 degrees C).
  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.
  6. Pour sauce over enchiladas in the casserole dish.
  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; 18.7 21.4 27.7 89 475 Full nutrition

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Read all reviews 9
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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 d...

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.

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.

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

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!

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!

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.

Easy to make and delicious