Dinners
Creamy Mississippi Chicken Enchiladas
8 servings
份量15 minutes
活動時間50 minutes
總時間食材
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
步驟
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.
營養
每份大小
-
卡路里
1018 kcal
總脂肪
58 g
飽和脂肪
32 g
不飽和脂肪
0 g
反式脂肪
-
膽固醇
237 mg
鈉
1653 mg
總碳水化合物
64 g
膳食纖維
4 g
總糖
6 g
蛋白質
59 g
8 servings
份量15 minutes
活動時間50 minutes
總時間