Pressure-cooked chicken is wrapped up in corn tortillas and covered with a cheesy white sauce in this make-ahead meal that freezes well.
Preparation Time
10 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 25 mins
Calories
365 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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 3
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 4
Pour sauce over enchiladas in the casserole dish.
Step 5
Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.
Step 6
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 7
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.
Ingredients
3 tablespoons butter
1 cup water
3 tablespoons all-purpose flour
1 (4 ounce) can diced green chiles
1 cup shredded Monterey Jack cheese
1 medium onion, chopped
1 cup plain Greek yogurt
3 large skinless, boneless chicken breast halves
1 (10 ounce) package corn tortillas, warmed
1 teaspoon chicken stock concentrate (such as Better than Bouillon®)
