Creamy Mississippi Chicken Enchiladas

Ingredients

• 2 pounds boneless chicken breasts
• 1 package dry ranch dressing mix , 1 ounce
• 1 cup pepperoncini peppers
• 0.25 cups pepper juice
• 4 tablespoons butter
• 0.25 cups water
• 8 ounces cream cheese
• 0.5 cups sour cream
• 3 cups shredded Monterey Jack cheese
• 8 flours tortillas , 10 inch
• 1.5 cups heavy cream
• sliced green onions

Instructions

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.