Creamy Mississippi Chicken Enchiladas
If you’re craving comfort food with a little Southern charm, these Creamy Mississippi Chicken Enchiladas are going to blow your mind! Tender shredded chicken, a zesty, creamy sauce, and soft tortillas baked to golden perfection—this dish is a delightful twist on a classic.
WHY YOU’LL LOVE THIS RECIPE:
This recipe is the perfect mash-up of tangy Mississippi flavors and the cheesy goodness of enchiladas. It’s easy to make, feeds a crowd, and is packed with bold, delicious flavor.
How to Make It
Making these enchiladas is super simple, and the flavor payoff is huge!
- Start with the chicken. Use a rotisserie chicken to save time or cook and shred chicken breasts yourself. Toss the chicken with ranch seasoning, pepperoncini slices, and a touch of cream cheese for that signature Mississippi kick.
- Prep the sauce. A creamy mix of sour cream, shredded cheese, and a splash of chicken broth creates the perfect blanket for your enchiladas.
- Assemble the enchiladas. Fill tortillas with the chicken mixture, roll them up, and nestle them into a baking dish.
- Pour the sauce over the top, sprinkle with more cheese, and bake until bubbly and golden.
Make Ahead Recipe Method
Busy weeknights? No problem! You can prepare these enchiladas ahead of time.
- Assemble the enchiladas up to a day in advance and store them in the fridge, covered tightly with foil.
- Mix the sauce separately and pour it over just before baking.
- Bake straight from the fridge, adding an extra 10-15 minutes to the cooking time.
Pro Tips
- Use softened cream cheese to ensure it blends smoothly into the chicken filling. Let it sit at room temperature for about 20 minutes before mixing.
- Warm your tortillas before assembling to prevent them from cracking. A quick zap in the microwave under a damp paper towel works wonders.
- Add extra pepperoncini slices on top for a zippy, tangy garnish.
- Love spice? Toss in a pinch of red pepper flakes or diced jalapeños for a spicy twist.
Storage
- Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until heated through.
- Freeze: These enchiladas freeze beautifully! Wrap them tightly in foil and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Tools For This Recipe
- 9×13-inch baking dish: Perfect for fitting all the enchiladas snugly.
- Mixing bowls: For tossing the chicken and prepping the sauce.
- Cheese grater: Freshly shredded cheese melts better and makes all the difference.
- Tongs or a spatula: Handy for rolling and placing the enchiladas in the baking dish.
FAQs
Can I use corn tortillas instead of flour?
Yes, you can! Just make sure to warm them first so they’re pliable and less likely to tear.
What kind of cheese works best?
Cheddar and Monterey Jack are perfect for this recipe, but feel free to use a Mexican blend for even more flavor.
How do I make this dish gluten-free?
Use gluten-free tortillas and double-check that your ranch seasoning mix is gluten-free.
Creamy Mississippi Chicken Enchiladas
Ingredients
- 3 cups shredded cooked chicken rotisserie or cooked breasts
- 1 packet ranch seasoning mix
- 1/4 cup sliced pepperoncini peppers
- 4 oz cream cheese softened
- 8 medium flour tortillas
- 1 cup sour cream
- 1 cup chicken broth
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, ranch seasoning, pepperoncini slices, and cream cheese until well combined.
- Divide the chicken mixture evenly among tortillas. Roll each one tightly and place seam-side down in the prepared baking dish.
- In another bowl, whisk together sour cream, chicken broth, and half the cheese. Pour this sauce over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and the sauce is bubbling.
- Serve hot and enjoy!
- Alternate Instructions:
- Combine chicken, ranch seasoning, pepperoncini, and cream cheese in a bowl.
- Fill tortillas with the mixture, roll up, and place in a baking dish.
- Mix sour cream, chicken broth, and cheese for the sauce, and pour over the enchiladas.
- Sprinkle with more cheese and bake until bubbly.
