- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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
