Mississippi Chicken Enchiladas
This delicious enchilada recipe starts out with slow cooked Mississippi chicken, then the chicken is shredded and added with green enchilada sauce and shredded Monterey jack cheese, then rolled in flour tortillas, and baked perfection.
Servings: 6 Servings (2 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 9x13 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.