Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Creamy Mississippi Chicken Enchiladas Recipe
Creamy Mississippi chicken enchiladas transform the popular slow cooker Mississippi chicken into Mexican-inspired enchiladas with ranch dressing and pepperoncini flavors. This innovative fusion creates incredibly creamy, cheesy enchiladas with tangy pepperoncini heat that adds unique flavor depth. The combination of familiar comfort food flavors with traditional enchilada preparation results in an unexpectedly delicious meal.
These creamy Mississippi chicken enchiladas take creamy, cheesy slow cooker Mississippi chicken, flavored with pepperoncini and ranch dressing, to a new level. Shredding the chicken and making baked enchiladas is the obvious next step.
Prep Time:
15 mins
Cook Time:
2 hrs 30 mins
Stand Time:
5 mins
Total Time:
50 mins
Servings:
8
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Ingredients
2 pounds skinless, boneless chicken breasts
1 (1 ounce) package dry ranch dressing mix
1 cup drained sliced pepperoncini peppers
1/4 cup pepper juice (from jar of pepperoncini peppers)
4 tablespoons butter
1/4 cup water
8 ounces cream cheese , softened
1/2 cup sour cream
3 cups shredded Monterey Jack cheese
8 (10 inch) flour tortillas
1 1/2 cups heavy cream
sliced green onions and pico de gallo, for serving
Directions
Place chicken, ranch dressing mix, pepperoncini, pepper juice, butter, and water, in that order, 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 F (1 degrees C). Remove half of the liquid in the slow cooker and discard. Shred chicken in the remaining liquid. Stir in cream cheese and sour cream.
Place about 1/2 cup chicken mixture and 2 tablespoons cheese in each tortilla and roll to seal. Place seam side down in a 9×13-inch casserole dish. Top with remaining cheese and pour heavy cream evenly over the top.
Bake in the preheated oven until browned around the edges and bubbly, about 30 minutes. Let stand for 5 to 10 minutes before serving. Top with green onions and pico de gallo.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 1018 | Calories |
| 58g | Fat |
| 64g | Carbs |
| 59g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 1018 | |
| % Daily Value * | |
| Total Fat 58g | 75% |
| Saturated Fat 32g | 160% |
| Cholesterol 237mg | 79% |
| Sodium 1653mg | 72% |
| Total Carbohydrate 64g | 23% |
| Dietary Fiber 4g | 14% |
| Total Sugars 6g | |
| Protein 59g | 117% |
| Vitamin C 15mg | 17% |
| Calcium 472mg | 36% |
| Iron 5mg | 29% |
| Potassium 667mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
