Now you have a new favorite comfort food: Creamy Mississippi Chicken Enchiladas. They are rich, creamy, and a little spicy. This food is a delicious enchilada with a twist. It was inspired by the famous Mississippi Pot Roast recipe and has spicy pepperoncini peppers, creamy ranch, and tender shredded chicken wrapped in soft tortillas.
It’s really simple to make these enchiladas, and they’re great for any event or dinner during the week. There is something delicious and flavorful about baking slow-cooked chicken, ranch dressing, and a creamy sauce together until they are just right.
Ingredients:
For the Chicken Filling:
- 3-4 boneless, skinless chicken breasts (about 2 lbs)
- 1 packet ranch seasoning mix (dry)
- 1 packet au jus seasoning mix (dry)
- 1 cup pepperoncini peppers (about 8-10 whole peppers, sliced)
- 1 tablespoon butter
- 1/2 cup chicken broth
1. Cook Chicken:
Put chicken breasts in slow cooker. Add ranch, au jus, and chopped pepperoncinis. Add chicken broth and butter to the chicken. Cover and simmer on low for 6-8 hours or high for 3-4 hours until chicken is cooked and shreds easily.
Take the chicken out of the slow cooker and shred it with two forks. Set aside, but save some cooking fluids for the filling.
2. Make Creamy Sauce:
Mix cream of chicken soup, sour cream, ranch dressing, taco seasoning (optional), and shredded cheddar cheese in a bowl. Blend till creamy. Use some of the slow cooker’s saved chicken cooking liquids to thicken the sauce if needed.
3. Build Enchiladas:
Heat the oven to 350°F (175°C). Lightly butter a 9×13 baking dish. Spoon enough creamy sauce into the baking dish to cover it thinly.
Put a lot of shredded chicken on a tortilla. Roll the tortilla firmly and set it seam-side down in the baking dish. Repeat with remaining tortillas and chicken mixture.
4. Add sauce and cheese:
After rolling and placing the tortillas, pour the leftover creamy sauce over the enchiladas. Sprinkle shredded mozzarella (and cheddar if desired) over sauce.
5. Bake:
Bake the baking dish for 20 minutes in the preheated oven covered with aluminum foil. Remove the foil after 20 minutes and bake for 10-15 minutes until the cheese is melted, bubbling, and golden brown.
6. Serve with garnish
Remove enchiladas from oven and allow rest for 5 minutes before serving. For a fresh taste, add chopped cilantro, green onions, and lime juice.
Also See: Chilaquiles Breakfast Casserole
| Nutrient | Amount per Serving |
|---|---|
| Calories | 440 kcal |
| Total Fat | 28g |
| Saturated Fat | 13g |
| Cholesterol | 85mg |
| Sodium | 950mg |
| Total Carbohydrates | 27g |
| Dietary Fiber | 1g |
| Sugars | 3g |
| Protein | 22g |
| Vitamin A | 20% DV |
| Vitamin C | 4% DV |
| Calcium | 25% DV |
| Iron | 10% DV |
Can I use corn tacos instead of flour?
You can use corn tortillas, but keep in mind that flour tortillas will hold up better to the creamy sauce and be easy to roll. If you use corn tortillas, you might want to fry them briefly to make them last longer.
Can I make these tacos hot?
Of course! You can make the sauce more spicy by adding more pepperoncini peppers or extra sliced jalapeños. You can also add heat with a splash of hot sauce or chili flakes.
Is it okay to freeze these enchiladas?
These enchiladas do freeze well. The dish can be frozen for up to two to three months after it has been put together. Let it thaw overnight in the fridge before baking. I follow the directions on the package.