Category: Slow Cooker -

Mississippi Chicken Enchiladas     

Ingredients:
2 pounds boneless, skinless chicken breasts or thighs
1 pkg ranch dressing mix
1 cup drained sliced pepperoncini
1/4 cup pepperoncini juice
4 Tbsp. butter
1/4 cup water
8 oz. cream cheese, softened
1/2 cup sour cream
3 cups shredded Monterey Jack cheese
vegetable oil
8 flour or corn tortillas
1 1/2 cups heavy cream
green onions, chopped
iceberg lettuce, chopped
tomatoes, chopped

Preparation:
Place chicken, dressing mix, pepperoncini, juice, butter, and water into a slow cooker. Cook on high for 2 hours or low for 3 1/2 hours until chicken easily shreds with a fork.

Preheat the oven to 350 degrees. Remove half the liquid in the slow cooker and discard. Shred chicken in the remaining liquid. Stir in cream cheese and sour cream.

Heat a small skillet over medium heat, add oil. Briefly heat each tortilla on each side, remove to a paper towel lined plate.

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. Pour heavy cream evenly over the top.

Bake in the preheated oven until browned around the edges and bubbly, about 30 minutes. Let stand 5-10 minutes before serving. Top with green onions, lettuce, and tomato.

Date added: 2024-07-30
Number of visits: 1065