Dinners
Creamy Mississippi Chicken Enchiladas
8 servings
porsiyonlar15 minutes
aktif süre50 minutes
toplam süreMalzemeler
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
Yöntemler
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.
Beslenme
Porsiyon Boyutu
-
Kalori
1018 kcal
Toplam Yağ
58 g
Doymuş Yağ
32 g
Doymamış Yağ
0 g
Trans Yağ
-
Kolesterol
237 mg
Sodyum
1653 mg
Toplam Karbonhidrat
64 g
Diyet Lifi
4 g
Toplam Şeker
6 g
Protein
59 g
8 servings
porsiyonlar15 minutes
aktif süre50 minutes
toplam süre