Dinners
Creamy Mississippi Chicken Enchiladas
8 servings
portions15 minutes
temps actif50 minutes
temps totalIngrédients
2 pounds boneless chicken breasts
1 (1 ounce) package dry ranch dressing mix
1 cup pepperoncini peppers
1/4 cup pepper juice
4 tablespoons butter
1/4 cup water
8 ounces cream cheese
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
Instructions
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 9x13-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.
Nutrition
Taille de Portion
-
Calories
1018 kcal
Lipides Totaux
58 g
Lipides Saturés
32 g
Lipides Insaturés
0 g
Acides Gras Trans
-
Cholestérol
237 mg
Sodium
1653 mg
Glucides Totaux
64 g
Fibres Diététiques
4 g
Sucres Totaux
6 g
Protéines
59 g
8 servings
portions15 minutes
temps actif50 minutes
temps total