Creamy Chicken Enchiladas With White Sauce Recipes

Steps:

• 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.
• 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.

Steps:

• In a skillet cook 1/4 cup pecans and onion until onion is tender and pecans are toasted.
• In a bowl combine cream cheese, milk, salt and cumin. Add nut mixture and chicken. Stir to combine.
• Spoon about 1/3 cup chicken mixture onto each tortilla near one edge. Roll up and place seam side down in a greased 12x7 1/2x2 baking dish.
• In another bowl combine cream of chicken soup, sour cream, green enchilada sauce and jalapeno peppers. Pour soup mixture over tortillas .
• Cover with foil and bake in a 350 degree oven for anout 35 minutes. (Until heated through).
• Remove the foil and sprinkle enchiladas with cheese and 2 tablespoons chopped pecans. Return to over uncovered until cheese is metled.

Steps:

• Preheat oven to 350.
• Dice chicken and brown in a large skillet, remove from heat.
• Add soup, sour cream, yogurt, and chilis and stir til well combined.
• Place about 1/4 Cup of the chicken mixture into tortilla and roll up.
• Place evenly into a 9X13 pan.
• Spread the remaining chicken mixture over the top of the rolled tortillas in the pan making sure to completely cover the top of them.
• Bake for 30 minutes, covered.
• Remove from oven, sprinkle with shredded cheese and put back into the oven to bake for 10 minutes more or until the cheese melts.

Steps:

• Heat oil in a skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion has browned, about 5 minutes. Add drained chicken breast and flake it apart with a fork. Stir in taco seasoning and cook until until vegetables have softened, 3 to 5 minutes.
• Mix condensed soup, diced tomatoes, Greek yogurt, milk, hot pepper sauce, lime juice, oregano, chili powder, and cumin together in a saucepan; bring to a simmer over medium heat. Simmer sauce for 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Wrap chicken mixture in tortillas and arrange in a 9x13-inch baking pan. Pour sauce on top and sprinkle with Cheddar cheese.
• Bake in the preheated oven until cheese is golden brown, about 30 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.