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IP White Queso Chicken Enchilada Casserole (Now with Pics)

Burly567

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Recipe requested by Zippy12

These chicken enchildas are prepared casserole-style with a cheesy s sauce that will have you licking your plate. Feel free to top with Jalapenos for a fiesta of color.

Time: 30-40 minutes


  • 4 Tbs (1/2 stick) of salted butter
  • 1/4 Cup all purpose flour
  • 2 Cups chicken broth
  • 2 Lbs boneless, skinless chicken thighs, (or breasts if you prefer)
  • 2 Cups shredded Monterey Jack or Pepper Jack cheese
  • 10-12 Fajita size flour of corn tortillas
  • 1 Cup sour cream
  • 1 7 oz can of diced green chilies their juice
  • 1/2 Cup Cotija, (Feta, or Grated Parmesan cheese if you can't find Cotija)
  • 1 1/2 Tbs corsnstarch
  • 2 Cups shredded Mexican Blend cheese

1. Place butter in the IP and hit Saute and adjust to Less or Low

Screen-Shot-2017-09-11-at-12.43.59-PM-1080x601.png


2. Once butter is melted, whisk in flour and cook. Whisking constantly until lightly browned. About 1 minute.

Screen-Shot-2017-09-11-at-12.44.20-PM-1080x599.png


Screen-Shot-2017-09-11-at-12.44.50-PM-1080x603.png


3. Add chicken broth and stir, scaping up any brown bits on the bottom. Nestle the chicken thighs in the broth.

Screen-Shot-2017-09-11-at-12.45.39-PM-1080x603.png


4. Secure the lid, move valve to sealing position. set timer to 8 mintes and pressure cook on high pressure. be sure Keep Warm is off . Quick release when done, remove lid and let stand for 5 minutes to thicken.

Screen-Shot-2017-09-11-at-12.46.40-PM-1080x604.png


5. Remove chicken and place in a bowl, Add 2 Tbs broth from pot then shred. Let cool slightly then add 2 Cups Monterey Jack, or Pepper Jack cheese.

Screen-Shot-2017-09-11-at-12.47.21-PM-1080x603.png


6. Using a 1/3 cup measuring cup, scoop the chicken-cheese mixture into tortillas then roll torts. leaving ends open. Spray 9x13 casserole dish with cooking spray and place rolled up tortillas, seam side down, into dish.

Screen-Shot-2017-09-11-at-12.53.59-PM-1080x606.png

Screen-Shot-2017-09-11-at-1.29.43-PM-1080x602.png

Screen-Shot-2017-09-11-at-12.55.25-PM-1080x608.png


7. In the IP whisk the sour cream into broth until a smooth mixture is formed. Then whisk in Green Chilies and Cotija cheese.

Screen-Shot-2017-09-11-at-12.49.09-PM-1080x603.png

Screen-Shot-2017-09-11-at-12.49.47-PM-1080x599.png


8. In a small bowl mix cornstarch with 1 1/2 Tbs cold water to form a slurry.

Screen-Shot-2017-09-11-at-12.46.32-PM-1080x607.png


9. On IP, set Saute to High, once broth is bubbling, stir in cornstarch slurry and cook for another minute until sauce has thickened. Turn off pot and let stand to thicken to your liking.

Screen-Shot-2017-09-11-at-12.52.01-PM-1080x603.png

Screen-Shot-2017-09-11-at-12.52.31-PM-1080x601.png


10. Pour sauce over enchiladas and top with Mexican Blend shredded cheese before serving.

Screen-Shot-2017-09-11-at-12.56.34-PM-1080x603.png

Screen-Shot-2017-09-11-at-12.57.13-PM-1080x601.png


11. Optional: (Highly Recommended) For browner, meltier enchiladas, bake uncovered in oven at 350F for 20 minutes, or until cheese is slightly browned.

Screen-Shot-2017-09-11-at-12.58.01-PM-1080x602.png

Screen-Shot-2017-09-11-at-12.58.13-PM-1080x602.png




(These are REALLY good Enchiladas, and despite the overwhelming instructions, fairly easy.)
 
Last edited:

Brokenhandle

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Sounds wonderful! But I too was hoping for pics!

Ryan
 

chef jimmyj

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Awesome. I make a similar filling for Enchiladas but cook the Green Chile with the chicken. I usually top with Red Enchilada Sauce but this white version sound delicious and less steps, Thanks...JJ
 

yankee2bbq

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Wowser!

That enchiladas recipe looks really good. Thanks for sharing!
 

pineywoods

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That looks very good thanks for the recipe
 

JLeonard

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Good looking meal. I'd not turn down a plate..or two...of that.
Jim
 

SmokinAl

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Thank-you for posting this.
Bookmarked it!
Al
 

Wurstmeister

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WOO HOO!!!! Like SmokinAl, bookmarked this as well. Definitely needs some jalapeño or even a touch of habanero. Many thanks for the instructional photos and recipe. Mrs. Wurtz saw this and "suggested" we make this with my leftover smoked chicken. Well, going to try this in the smoker using peach or the grape vine dust (A-MAZE-N product) just for kicks. 🍻
John
 

Burly567

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Let us know how they turn out!!!
WOO HOO!!!! Like SmokinAl, bookmarked this as well. Definitely needs some jalapeño or even a touch of habanero. Many thanks for the instructional photos and recipe. Mrs. Wurtz saw this and "suggested" we make this with my leftover smoked chicken. Well, going to try this in the smoker using peach or the grape vine dust (A-MAZE-N product) just for kicks. 🍻
John
 

Burly567

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SMF Premier Member
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Joined May 29, 2019
Looks great. Need to see if I can make a modified keto friendly version with low carb tortillas.

Maybe Low carb Tortillas and Almond flour, or some such?

I don't know anything about the Keto diet. I was on the Paleo diet for quite a while.
 
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