Creamy Mississippi Chicken Enchiladas

Creamy Mississippi Chicken Enchiladas

from allrecipes.com
Dinner
50 min
8 servings
1018 kcal / serving

These creamy Mississippi chicken enchiladas take creamy, cheesy slow cooker Mississippi chicken, flavored with pepperoncini and ranch dressing, to a new level. Shredding the chicken and making baked enchiladas is the obvious next step.

Ingredients

  • 2 poundsskinless, boneless chicken breasts
  • 1package dry ranch dressing mix
  • 1 cupdrained, sliced pepperoncini peppers
  • ¼ cuppepper juice (from jar of pepperoncini peppers)
  • 4 tablespoonsbutter
  • ¼ cupwater
  • 8 ouncescream cheese, softened
  • ½ cupsour cream
  • 3 cupsshredded monterey jack cheese
  • 8flour tortillas
  • 1 ½ cupsheavy cream
  • green onions and pico de gallo for serving

Directions

  1. 1

    Place chicken, ranch dressing mix, pepperoncini, pepper juice, butter, and water, in that order, into a slow cooker. Cook on High for 2 hours or Low for 3 1/2 hours until chicken easily shreds with a fork.

  2. 2

    Preheat the oven to 350 degrees F (1 degrees C). Remove half of the liquid in the slow cooker and discard. Shred chicken in the remaining liquid. Stir in cream cheese and sour cream.

  3. 3

    Place about 1/2 cup chicken mixture and 2 tablespoons cheese in each tortilla and roll to seal. Place seam side down in a 9x13-inch casserole dish. Top with remaining cheese and pour heavy cream evenly over the top.

  4. 4

    Bake in the preheated oven until browned around the edges and bubbly, about 30 minutes. Let stand for 5 to 10 minutes before serving. Top with green onions and pico de gallo.