Creamy White Chicken Enchiladas

Ingredients

• 3 large skinless , boneless chicken breast halves
• 0.5 cups water
• 1 medium onion , chopped
• 1 can diced green chiles , 4 ounce
• 1 cup shredded Monterey Jack cheese
• 1 package corn tortillas , 10 ounce

Instructions

1. 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.

2. 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. 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. 4

   Preheat the oven to 350 degrees F (175 degrees C).

5. 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. 6

   Pour sauce over enchiladas in the casserole dish.

7. 7

   Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.