Creamy White Chicken Enchiladas

By thedailygourmet

4.67 / 5

10min

1h 15min

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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