Mississippi Chicken Enchiladas
A creative twist on enchiladas, this recipe uses the savory, tangy flavors of Mississippi chicken, slow-cooked until tender, then rolled into tortillas and baked in a rich, creamy sauce.
⚡Slow Cooker
-0:00
A creative twist on enchiladas, this recipe uses the savory, tangy flavors of Mississippi chicken, slow-cooked until tender, then rolled into tortillas and baked in a rich, creamy sauce.
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Place boneless, skinless chicken breasts in the bottom of a slow cooker.
Sprinkle the ranch dressing mix over the chicken. Add the sliced pepperoncinis, pepperoncini juice, butter, and water.
Cover and cook on low for 4 hours.
Once cooked, remove and discard about half of the cooking liquid.
Shred the chicken directly in the slow cooker. Stir in the cream cheese and sour cream until fully melted and combined.
Preheat your oven to 350°F (175°C).
Spoon the creamy chicken filling onto flour tortillas, add some of the shredded Monterey Jack cheese, and roll them up tightly.
Place the rolled enchiladas seam-side down in a baking dish.
Top the enchiladas with the remaining Monterey Jack cheese and pour the heavy cream evenly over the top.
Bake for about 45 minutes, or until the sauce is bubbly and the cheese is golden brown.
Let cool slightly, then garnish with diced tomato and sliced green onions before serving.
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