Hard

Creamy Mississippi Chicken Enchiladas

Name: Creamy Mississippi Chicken Enchiladas
Prep time: 25 min
Cook time: 68 min
Total time: 93 min
Yield: 4 servings
Ingredients: 2 pounds boneless chicken breasts; 1 , 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 , 10 inch; 1.5 cups heavy cream; sliced green onions

Total Time

1h 33m

25m prep · 68m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🥜 Nut-Free ☪️ Halal ✡️ Kosher

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.

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Ingredients

2 pounds boneless chicken breasts
1 , 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 , 10 inch
1.5 cups heavy cream
sliced green onions

Instructions

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

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

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

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.