Dinners

Creamy Mississippi Chicken Enchiladas

Name: Creamy Mississippi Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 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

American

Enchilada

8 servings

분량

15 minutes

활동 시간

50 minutes

총 시간

요리 시작

재료

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

방향

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.

영양 정보

1회 제공량

칼로리

1018 kcal

지방 전체

58 g

포화 지방

32 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

237 mg

나트륨

1653 mg

탄수화물 전체

64 g

식이섬유

4 g

총 당류

6 g

단백질

59 g