Creamy Mississippi Chicken Enchiladas
A Southern-inspired twist on enchiladas with creamy, tangy chicken filling and a bubbly cheese topping.
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 9x13-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.