For an extra layer of flavor, consider adding a can of diced green chilies to the chicken mixture. To prevent the tortillas from becoming soggy, you can lightly grill or pan-fry them before filling. Feel free to experiment with different types of cheese, such as cheddar or a Mexican blend. If you don't have heavy cream, you can substitute with half-and-half, although the sauce may be slightly thinner. These enchiladas are also delicious made with leftover rotisserie chicken.
Creamy Mississippi Chicken Enchiladas
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PREP TIME15 mins
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COOK TIME2 hrs 30 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS91
Transform your ordinary weeknight dinner into a fiesta of flavors with these Creamy Mississippi Chicken Enchiladas! Featuring tender, slow-cooked chicken infused with tangy pepperoncini and zesty ranch, enveloped in warm tortillas, smothered in cheese, and baked to bubbly perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol237 mg
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Fiber4 g
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Protein59 g
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Saturated Fat32 g
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Sodium1653 mg
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Sugar6 g
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Fat58 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Slow Cook the Chicken: Place chicken breasts, ranch dressing mix, pepperoncini peppers, pepper juice, butter, and water into a slow cooker in that order. Cook on High for 2 hours or on Low for 3 1/2 hours, or until the chicken is tender enough to shred easily with a fork. (Cook time: 2-3.5 hours)
02 Step
Recipe View Prepare the Chicken Mixture: Preheat your oven to 350°F (175°C). Remove half of the liquid from the slow cooker and discard. Shred the chicken in the remaining liquid. Stir in the softened cream cheese and sour cream until well combined. (Prep time: 15 minutes)
03 Step
Recipe View Assemble the Enchiladas: Place approximately 1/2 cup of the chicken mixture and 2 tablespoons of shredded Monterey Jack cheese into each tortilla. Roll the tortilla tightly to seal, and place it seam-side down in a 9x13-inch casserole dish. (Assembly time: 20 minutes)
04 Step
Recipe View Bake to Perfection: Top the enchiladas with the remaining shredded cheese and evenly pour the heavy cream over the top. Bake in the preheated oven until the enchiladas are browned around the edges and bubbly, approximately 30 minutes. (Bake time: 30 minutes)
05 Step
Recipe View Rest and Garnish: Let the enchiladas stand for 5 to 10 minutes before serving. Garnish with fresh green onions and pico de gallo for an extra burst of flavor. (Rest time: 5-10 minutes)
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Bethel Wiza
May 13, 2025I've made these several times now, and they always come out great. Thanks for sharing this awesome recipe!
Nelson Witting
Mar 5, 2025I found the heavy cream made them a bit too rich for my taste, so I used half-and-half instead, and they were perfect!
Terence Bergnaum
Jan 9, 2025This recipe is a lifesaver for busy weeknights! The slow cooker does all the work, and the enchiladas are so creamy and flavorful.
Tyshawn Balistreri
Nov 30, 2024I added a can of black beans to the chicken mixture, and it was a hit!
Arjun Von
Jul 16, 2024My family absolutely loved these enchiladas! They are definitely going into our regular rotation.