Mississippi Chicken Enchiladas are an easy-to-make enchilada recipe made with boneless skinless chicken breasts and all the delicious ingredients in the classic slow cooker recipe, along with shredded cheese, and flour tortillas.
This delicious chicken enchilada recipe is one that might surprise you a bit. It certainly surprised me when I first made it. I wasn’t sure what to expect. BUT I knew I loved Mississippi chicken and enchiladas, so I decided to give it a try. I’m not sure what I thought I would taste, but the final product just blew me away. The green enchilada sauce combined with the flavor of pepperoncini, au jus, and ranch was an unexpected delight. I’ve been making this recipe regularly ever since. I make this for dinner for my family and heat up the leftovers for a couple of days, and I also love bringing it to parties. It’s so easy and so delicious, it’s perfect for almost any gathering.
Mississippi Chicken Enchiladas
These delicious enchiladas start with boneless skinless chicken breasts prepared with the classic Mississippi combination of au jus mix, ranch dressing mix, pepperoncini, pepperoncini juice, butter, and onions. It is slow cooked until it’s nice and hot throughout, then I shred the chicken, stuff the mixture and shredded cheese into tortillas that I roll up tightly, top with enchilada sauce and cheese, and then bake until it’s all hot and bubbly. It’s absolutely one of the best meals you will ever eat. It only takes one bite to fall in love with it!
Why You’ll Love This Mississippi Chicken Enchilada Recipe
- They are easy to make and are a great option for a busy weeknight meal.
- The Mississippi Chicken is slow cooked in the crock pot first. Then the delicious flavor of the chicken is made into enchiladas, and then oven-baked.
- The combination of shredded chicken, creamy sauce, and melted cheese makes these enchiladas a hearty and satisfying meal.
Mississippi Chicken Enchiladas Ingredients
Everything you need for this recipe can be found in one quick trip to your local grocery store. Both the Mississippi chicken and the enchilada ingredients are simple, so there will be no scouring stores for fancy additions.
- Boneless skinless chicken breasts
- Au jus packet
- Ranch salad dressing packet
- Sliced pepperoncini
- Pepperoncini juice
- Onion
- Butter
- Green enchilada sauce
- Monterey Jack cheese
- Flour tortillas
How to Make Mississippi Chicken Enchiladas
Making this recipe couldn’t be easier. It only takes a little prep and a little baking. That’s all there is to it! The entire process takes a few simple steps.
Step 1: Prep
Spray an 6-8 quart slow cooker with non-stick cooking spray.
Step 2: Make the Mississippi Chicken
Place onions in the bottom, followed by the chicken breasts. Sprinkle the au jus and ranch dressing mix over the chicken. Pour pepperoncini juice over the chicken and place 8-10 pepperoncini on top and randomly place butter on top. Cover and cook on high for 4-5 hours or on low for 6-7 hours. Finally, once done, shred the chicken.
Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick cooking spray.
Step 3: Add the Enchilada Sauce
Add the shredded chicken mixture to a large bowl.
Pour ½ a can of enchilada sauce into the bottom of the prepared baking dish and the remaining into the chicken mixture. Stir.
Step 4: Coat and Fill the Tortillas
Dip a heated tortilla into the enchilada sauce to cover both sides. Then, add some chicken mixture and a handful of cheese to the tortilla, roll it up, and place it in the baking dish. Repeat with the remaining ingredients.
Step 6: Bake
Pour the enchilada sauce used to dip the tortillas over the stuffed tortillas, top with cheese, cover, and bake for 25 minutes. Then, remove the cover and bake for another 15 minutes. Enjoy!
Recipe Tips
- Be sure to completely coat both sides of the tortillas in enchilada sauce.
- Roll your tortillas tightly and place in the baking dish seam side down to ensure they don’t open while baking.
- The enchiladas are done when the cheese has melted, is bubbly, and beginning to brown around the edges.
Variations
- You can use leftover Mississippi pot roast for this recipe, as well.
- For an extra kick of heat and flavor, try adding sliced jalapenos.
- You can use Mexican, taco, or queso blanco cheese blends in this recipe.
What to Serve with Mississippi Chicken Enchiladas
Serve these delicious enchiladas with all your favorite Mexican sides and main courses for a larger meal. Thanks to their Mississippi chicken base, you can also serve them with rice, mashed potatoes, or even noodles.
Recipe FAQ
Mississippi chicken is a chicken recipe made with the classic flavors of Mississippi pot roast. It’s made with chicken, onions, au jus mix, ranch mix, pepperoncini, and pepperoncini juice.
Either works well, but corn takes the lead. The flavor and texture is the classic enchilada pairing, and for good reason! We used flour in this recipe.
Traditional enchiladas are made with corn tortillas.
You can make the filling up to 2 days in advance, then refrigerate it until ready to make the enchiladas.
How to Store and Reheat Mississippi Chicken Enchilada Leftovers
Place these enchiladas in the refrigerator for up to 2 days in an airtight container. For longer storage, freeze them for up to 3 months in an airtight, freezer-safe container.
To reheat the enchiladas, place them in a baking dish and bake at 350 for 20 to 25 minutes until heated through.
Try These Delicious Mississippi Chicken Enchiladas Today
These Mississippi chicken enchiladas are as easy to make as they are delicious. With tender, shredded chicken, the classic flavors of Mississippi chicken, a kick of enchilada sauce and a ton of cheese, these enchiladas are a new twist on a Mexican classic that you and your family will love. Whether you serve them at home for dinner or bring them to a party, everyone will dig in. Give them a try!
More Delicious Chicken Recipes You’ll Enjoy
These Mini Chicken Biscuits with Honey Butter are a family favorite, easy weeknight dinner recipe, made with tender, crispy chicken that is drizzled with honey, in mini buttermilk biscuits, and honey butter brushed over the top. An absolutely delicious chicken and biscuit recipe the whole family will enjoy.
Mississippi Chicken Enchiladas
Ingredients
- 3-4 chicken breasts
- 1 onion, diced
- 1 packet Au Jus gravy mix
- 1 packet ranch dressing mix
- 8-10 pepperoncini peppers
- ¾ cup juice from pepperoncinis
- ½ cup butter, sliced
- 12 flour tortillas, burrito size
- (2) 15 ounce cans green enchilada sauce
- 3-4 cups Monterey Jack cheese, shredded
Instructions
- Spray a large crockpot with a nonstick cooking spray.
- Add in diced onions and place chicken breasts on top.
- Sprinkle au jus gravy packet and ranch seasoning over chicken breasts.
- Place pepperoncinis and butter slices on top of chicken breasts and then cover with juice.
- Cover and cook on high for 4-5 hours or on low for 6-7 hours.
- Once chicken is completely cooked, shred and return to the crockpot.
- Spray a 9×13 baking dish with nonstick spray and pour ½ cup of enchilada sauce in the bottom of the baking dish.
- Pour 1 can of enchilada sauce into a shallow dish.
- Heat tortillas over medium heat, dip each tortilla into the shallow dish with the enchilada sauce, fill with shredded Mississippi chicken and Monterey Jack cheese, roll up, and place in the prepared baking dish, seam side down.
- Repeat until the baking dish is filled.
- Pour remaining enchilada sauce over top of enchiladas, and top with remaining cheese.
- Cover with foil and bake in the oven at 375 for 25 minutes.
- Remove foil and continue to bake for additional 15 minutes or until the cheese melts and browns a bit.
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