White Chicken Enchiladas

Place the chicken breasts, along with some water and an onion, into a versatile pressure cooker such as the Instant Pot. Close the lid firmly and secure it in place. Follow the manufacturer's guidelines to set the pressure level, then set a timer for 30 minutes. Allow 10-15 minutes to pass before the pressure builds up.

Carefully release the pressure using the quick-release method, as instructed by the manufacturer. This process should take around 5 minutes. Once the pressure has been released, unlock and carefully remove the lid. Drain off any excess water from the cooker.

Using two forks, shred the chicken into bite-sized pieces. Then, combine the shredded chicken with some green chiles.

Next, mix the chicken mixture with Monterey Jack cheese. Spoon a portion of this filling into the center of each tortilla, and then roll them up tightly. Grease a 9x13-inch casserole dish with some butter, and arrange the rolled tortillas in a single layer.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). To make the sauce, melt some butter in a saucepan over medium heat. Add flour and cook for about 1 minute, stirring constantly. Then, add water, chicken stock concentrate, and cumin; whisk the mixture until it's smooth. Continue to cook over medium heat until the sauce thickens and becomes bubbly, about 5 minutes. Stir in some Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Be careful not to boil the sauce, as this may cause the yogurt to curdle.

Pour the prepared sauce over the enchiladas in the casserole dish.

Place the casserole dish in the preheated oven and bake until the cheeses melt, about 22 minutes. Finally, broil on high for about 3 minutes to get the top golden brown.