Creamy White Chicken Enchiladas: Comfort Food in Your Pressure Cooker
Creamy White Chicken Enchiladas made in your pressure cooker deliver cheesy, comforting richness with minimal mess. It’s your perfect weeknight favorite.
Equipment
- 1 mixing bowl large
Ingredients
Main ingredients
- 2 cups shredded cooked chicken rotisserie chicken works great
- 1 cup shredded Monterey Jack cheese or mozzarella
- Salt, pepper, and Adobo seasoning to taste
- 10 flour tortillas taco size
- 3 tablespoons butter for sauce base
- 3 tablespoons all-purpose flour to thicken the sauce
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can diced green chiles do not drain
- 1 cup shredded Monterey Jack cheese for topping
Instructions
Instructions
- Preheat your oven to 350°F.
- In a bowl, mix shredded chicken, 1 cup cheese, salt, pepper, and Adobo seasoning.
- Fill tortillas with chicken mix, roll tightly, and place seam-side down in a greased 9x13 dish.
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook 1–2 minutes until bubbly and nutty.
- Slowly whisk in chicken broth until sauce thickens, about 3–5 minutes.
- Remove from heat and stir in sour cream and green chiles.
- Pour sauce evenly over enchiladas.
- Top with remaining 1 cup shredded cheese.
- Bake for 25–30 minutes until bubbly and golden. Let rest 5 minutes before serving.
Video
Notes
Reheat leftovers in the oven at 350°F for best texture. Can substitute corn tortillas or add veggies to filling.