White Chicken Enchiladas Pressure Cooker Style

Enjoy pressure cooker white chicken enchiladas with a creamy, cheesy sauce for a delicious meal.

Prep Time 5

Cook Time 30

Total Time 35

Course Soup

Cuisine Mexican

Servings 1 serving

Calories 650 kcal

10 small flour tortillas you can switch to corn if you like, just don’t skip this part!
3 tablespoons flour for thickening that sauce real good
2 cups chicken broth gotta have that liquid base
1 cup sour cream adds that creamy dreamy texture
2 ½ cups shredded cooked chicken rotisserie chicken works awesome here
3 cups Monterey Jack cheese shredded and ready to melt on top
3 tablespoons butter for that golden base flavor
4 oz can diced green chilies just the right bit of kick
Chopped cilantro for garnish to freshen things up when serving

Preheat your oven to 350°F (175°C). You gotta have it ready for that cheesy golden top later.
Melt the butter in a saucepan over medium heat. Don’t walk away - stir in the flour and cook for about a minute until it's pasty and smells kinda nutty.
Gradually stir in chicken broth, don’t dump it all at once. Keep stirring till the sauce thickens up nice and smooth.
Take that saucepan off heat and mix in sour cream plus the diced green chilies. This sauce is looking mighty creamy.
In a big bowl, toss together shredded chicken and 1 cup of the Monterey Jack cheese with half of your sauce. That’s where the flavors start mingling real nice.
Spoon the chicken mixture onto each tortilla. Roll it up tight and lay 'em seam side down in your baking dish like little cheesy soldiers.
Pour the rest of the sauce over the enchiladas, then dump that last of the cheese on top.
Bake for 25-30 minutes until you see bubbly cheese and a golden glow. Let it cool a bit before sprinkling chopped cilantro on top for the finishing fresh touch.

Serve immediately for best flavor. Let cool and store in refrigerator for up to 4 days.