Creamy Mississippi Chicken Enchiladas

4.5
(20)
19 Reviews
3 Photos

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.

By
Nicole McLaughlin
Nicole McLaughlin
Nicole McLaughlin

Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit.

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Published on July 15, 2024
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overhead view of blue casserole dish of chicken enchiladas baked with cream and cheese and garnished with green onion and chopped red pepper
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3
Prep Time:
15 mins
Cook Time:
2 hrs 30 mins
Stand Time:
5 mins
Total Time:
50 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 pounds skinless, boneless chicken breasts

  • 1 (1 ounce) package dry ranch dressing mix

  • 1 cup drained sliced pepperoncini peppers

  • 1/4 cup pepper juice (from jar of pepperoncini peppers)

  • 4 tablespoons butter

  • 1/4 cup water

  • 8 ounces cream cheese, softened

  • 1/2 cup sour cream

  • 3 cups shredded Monterey Jack cheese

  • 8 (10 inch) flour tortillas

  • 1 1/2 cups heavy cream

  • sliced green onions and pico de gallo, for serving

Directions

  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.

    overhead view of blue casserole dish of chicken enchiladas baked with cream and cheese and garnished with green onion and chopped red pepper

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

1018 Calories
58g Fat
64g Carbs
59g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 1018
% Daily Value *
Total Fat 58g 75%
Saturated Fat 32g 160%
Cholesterol 237mg 79%
Sodium 1653mg 72%
Total Carbohydrate 64g 23%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 59g 117%
Vitamin C 15mg 17%
Calcium 472mg 36%
Iron 5mg 29%
Potassium 667mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.