Description
Creamy Mississippi Chicken Enchiladas combine the bold flavors of the famous Mississippi roast with the comforting, cheesy richness of enchiladas. Shredded chicken slow-cooked with pepperoncini peppers, ranch seasoning, and butter gets tucked inside soft flour tortillas and smothered in a creamy sauce. This recipe brings Southern comfort and Southwest flair together in one unforgettable dish. It’s perfect for family dinners, potlucks, or meal prepping.
Ingredients
For the Chicken Filling:
- 2 large chicken breasts (about 1.5 lbs)
- 1 packet ranch dressing mix (1 oz)
- 1 packet au jus gravy mix (1 oz)
- 5–6 pepperoncini peppers, sliced (plus a few tablespoons of juice)
- 4 tablespoons unsalted butter
- ½ cup chicken broth
For the Enchiladas:
- 8 large flour tortillas (soft taco size)
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- ½ cup heavy cream or milk
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green onions (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Cook the Chicken:
Place chicken breasts in a slow cooker. Sprinkle with ranch mix and au jus mix, then top with butter and pepperoncini slices. Pour in chicken broth and cover. Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shredded. - Shred and Mix:
Remove the chicken, shred it using two forks, and return it to the slow cooker juices. Stir well so the shredded meat soaks up all that buttery, tangy flavor. - Prepare the Creamy Sauce:
In a medium bowl, whisk together sour cream, cream of chicken soup, and heavy cream until smooth. Reserve about 1 cup of this mixture for topping. - Assemble the Enchiladas:
Preheat your oven to 375°F (190°C).
Spread ½ cup of the creamy sauce over the bottom of a greased 9×13-inch baking dish.
Place a few spoonfuls of the shredded chicken mixture into each tortilla, sprinkle with a little Monterey Jack cheese, and roll tightly. Arrange the rolled tortillas seam-side down in the baking dish. - Top and Bake:
Pour the reserved creamy sauce evenly over the enchiladas and sprinkle with the remaining cheeses. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, until bubbly and golden. - Garnish and Serve:
Let the enchiladas rest for 5 minutes before serving. Top with chopped green onions or cilantro for a fresh finish.
Serving Suggestions
Serve these creamy enchiladas with a side of Spanish rice, refried beans, or a crisp salad. The tangy richness pairs beautifully with lime wedges or a drizzle of hot sauce.
Storage Tips
Leftovers keep well in an airtight container for up to 3 days in the refrigerator or up to 2 months in the freezer. Reheat in the oven or microwave until warmed through.