Creamy Mississippi Chicken Enchiladas Recipe

Name: Creamy Mississippi Chicken Enchiladas
Prep time: 15 min
Cook time: 150 min
Total time: 50 min
Yield: 8
Ingredients: 2 pounds skinless, boneless chicken breasts; 1 (1 ounce) package dry ranch dressing mix; 1 cup, drained, sliced pepperoncini peppers; 1/4 cup pepper juice (from jar of pepperoncini peppers); 4 tablespoons butter; 1/4 cup water; 8 ounces cream cheese, softened; 1/2 cup sour cream; 3 cups shredded monterey jack cheese; 8 (10 inch) flour tortillas; 1 1/2 cups heavy cream; Green onions and Pico de Gallo for serving

Cook Time: 150 minutes

Ingredients:

2 pounds skinless, boneless chicken breasts
1 (1 ounce) package dry ranch dressing mix
1 cup drained sliced pepperoncini peppers
1/4 cup pepper juice (from jar of pepperoncini peppers)
4 tablespoons butter
1/4 cup water
8 ounces cream cheese, softened
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 and pico de gallo, for serving

Directions:

Place chicken breasts, ranch dressing mix, pepperoncini peppers, pepper juice, butter, and water into the slow cooker, in that order.
Set the slow cooker to cook on High for 2 hours, or on Low for 3 1/2 hours, until the chicken is tender and easily shredded with a fork.
Preheat the oven to 350F (175C).
Once the chicken is cooked, remove half of the liquid from the slow cooker and discard it.
Shred the chicken in the remaining liquid, then stir in the softened cream cheese and sour cream until well combined.
Take one tortilla and spoon about 1/2 cup of the chicken mixture onto it. Add 2 tablespoons of shredded Monterey Jack cheese and roll the tortilla tightly to seal.
Place the rolled tortillas seam-side down in a 9x13-inch casserole dish, arranging them in a single layer.
Top the tortillas with the remaining shredded cheese, then pour the heavy cream evenly over the top.
Bake in the preheated oven for about 30 minutes, or until the edges are golden brown and the cheese is bubbly.
Let the enchiladas stand for 5 to 10 minutes before serving to allow them to set.
Serve the enchiladas topped with sliced green onions and pico de gallo for a fresh burst of flavor.

Nutrition Facts (per serving):

Calories: 1018
Fat: 58g (75% DV)
Saturated Fat: 32g (160% DV)
Cholesterol: 237mg (79% DV)
Sodium: 1653mg (72% DV)
Total Carbohydrate: 64g (23% DV)
Dietary Fiber: 4g (14% DV)
Total Sugars: 6g
Protein: 59g (117% DV)
Vitamin C: 15mg (17% DV)
Calcium: 472mg (36% DV)
Iron: 5mg (29% DV)
Potassium: 667mg (14% DV)

The Story Behind Creamy Mississippi Chicken Enchiladas

The origins of the Creamy Mississippi Chicken Enchiladas are a fascinating blend of Southern American ingenuity and Mexican culinary influence. Unlike traditional Mexican enchiladas, which rely heavily on chili-based sauces, this dish was inspired by the famed Mississippi-style slow cooker chicken recipes that gained popularity in American households in the early 2000s. The signature elementsranch seasoning, pepperoncini peppers, and a creamy cheese sauceelevated the simple shredded chicken concept into a comforting, indulgent casserole perfect for family dinners and gatherings.

Regional Variations and Features

While the dish has spread nationwide, it retains distinct regional characteristics rooted in the Southern United States. In Mississippi and surrounding states, the recipe often incorporates local cheeses such as Monterey Jack or Colby-Jack and favors a slow-cooked chicken base. Variations might include the addition of green chiles for a mild kick or a substitution of heavy cream with evaporated milk for a lighter version. Unlike its Southwestern counterparts, this enchilada emphasizes creamy textures and subtle tanginess over heat and complex spice blends.

Differences From Similar Dishes

Creamy Mississippi Chicken Enchiladas differ from traditional Mexican enchiladas in several key ways. Traditional enchiladas are typically smothered in a red or green chili sauce, whereas the Mississippi version uses a rich, dairy-based sauce with cream cheese, sour cream, and ranch dressing. The flavor profile leans toward tangy and creamy rather than spicy. Additionally, the incorporation of slow-cooked chicken infused with pepperoncini juice gives the dish a unique sweet-and-sour note, setting it apart from standard American or Tex-Mex enchiladas.

Typical Serving Occasions

This dish is most commonly served in home settings as a comforting dinner or at potlucks and family gatherings. Its creamy, cheesy consistency makes it ideal for festive meals and casual entertaining alike. It can be paired with sides such as Mexican rice, black beans, or a fresh pico de gallo salad to balance the richness. In restaurants, it may appear on menus under American-Mexican fusion or Southern comfort sections, often as a hearty entre that appeals to both children and adults.

Interesting Facts

The combination of ranch seasoning and pepperoncini peppers in this dish was originally popularized in Mississippi potlucks and slow cooker recipes, earning it the nickname Mississippi-style enchiladas.
Despite its American origin, it has become a favorite in Mexican-American fusion cuisine because of its familiar enchilada form paired with uniquely Southern flavors.
The recipes creamy sauce allows for significant customization, including adding mushrooms, green chilies, or different cheese blends, making it adaptable for dietary preferences.
The slow cooker technique ensures the chicken is incredibly tender and infused with flavor, demonstrating how modern kitchen tools can reinvent classic dishes.
Many home cooks report that preparing the enchiladas ahead of time and baking them later enhances the depth of flavors, making it a practical dish for hosting larger groups.

FAQ about Creamy Mississippi Chicken Enchiladas Recipe

Leftover enchiladas should be stored in an airtight container in the refrigerator. They can be kept for up to 3-4 days. If you need to store them for a longer period, consider freezing them. To freeze, wrap the enchiladas tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.

Yes, you can assemble the enchiladas ahead of time, wrap them tightly in plastic wrap, and freeze them. When you're ready to bake, let them thaw in the refrigerator overnight before baking. You may need to add an extra 10-15 minutes to the baking time to ensure they are heated through.

Absolutely! While the recipe calls for Monterey Jack cheese, you can swap it with other cheeses like cheddar, pepper jack, or a mix of your favorites. Just keep in mind that different cheeses may alter the flavor slightly.

To adjust the spice level, you can modify the amount of pepperoncini peppers and their juice. If you prefer less heat, reduce the amount of pepperoncini or remove the juice from the recipe. Alternatively, for more heat, you can add jalapeños, chili powder, or even hot sauce to the chicken mixture.

Yes, the chicken can be cooked in advance in a slow cooker. Prepare the chicken, ranch dressing mix, and peppers as instructed, and cook it for 2-3 hours on high or 3.5-4 hours on low. Shred the chicken and refrigerate it until you're ready to assemble the enchiladas. This makes the recipe even easier to prepare on the day you're serving it.

These enchiladas pair wonderfully with a variety of sides like Mexican rice, refried beans, guacamole, or a fresh salad with a lime dressing. You can also top them with sour cream, salsa, or a sprinkle of cilantro for extra flavor.

Yes, you can substitute sour cream with Greek yogurt for a lighter option. As for cream cheese, you could use reduced-fat cream cheese or a dairy-free cream cheese alternative if you are looking to cut down on calories or need a dairy-free option.

Bake the enchiladas at 350°F (175°C) for about 30 minutes or until the edges are golden brown and the cheese is bubbling. Let them rest for 5-10 minutes before serving to allow the flavors to set.

Yes, you can substitute corn tortillas for flour tortillas, though they might be a bit more fragile. If using corn tortillas, you may want to briefly heat them in a skillet to make them more pliable before rolling them with the filling.

To make the enchiladas spicier, you can add more hot peppers or use spicy pepperoncini. You can also increase the heat by adding chili powder, cayenne pepper, or hot sauce to the chicken mixture before assembling the enchiladas.

Comments

FancyRibs4233

10/06/2025 01:52:54 PM

Taste great. American enchilada. Better than any Mexican enchilada. I cooked chicken in electric pressure cooker.

Sonofether

08/01/2024 08:30:03 PM

Easy and surprisingly delicious. The ranch and peppers were a better combo than I expected. I skipped the heavy cream and swapped in enchilada sauce and added lots of green chile because it was already heavy on the dairy and I love the heat.

Josephine Roeper

08/08/2024 03:58:44 AM

Made 16 Servings and ended up dumping all of the pepper juice. Also, I made Ina Garten’s fresh cheese for the cream cheese. Finally, I substituted dry ranch dressing mix for: 4 t fresh chives, 4 t fresh dill, 4 t fresh parsley, 2 t garlic powder, 2 t onion powder, 1 t pepper, and 1 t salt. It was amazingly good!

Sandi Novinger

06/04/2025 12:15:05 AM

I cooked a chicken breast in my air fryer to save time. I shredded it and mixed it with 8 ounces of sour cream, a can of refried beans, a package of ranch dressing mix, 1/2 cup of water, and melted butter. I stuffed the 10 inch tortillas with the chicken mixture and cheese and had to use two pans. I followed another reviewer and topped with enchilada sauce and cheese rather than the cream. I didn't add the peppers because I don't like them and I forgot to buy cream cheese. Even with these changes, the recipe was delicious. I would make them again and this time add the cream cheese.

Chase

01/07/2025 06:38:52 PM

My Family LOVED this! I made the recipe as is the first time. Second time I added a little ranch seasoning to the whipping cream along with sharp white cheddar. Combined in sauce pan on low before pouring over the enchiladas. It was really good and I appreciate the recipe!!!

Dianne Joyner

08/18/2024 07:15:52 PM

Absolutely fantastic! I did cut down on the peppers because my family does not like too hot. Otherwise one of the best recipes I have ever made. (50 plus years of experience)

ArtsyOrzo7563

01/25/2025 12:17:36 AM

My husband and daughter absolutely love this! I added sliced mushroom to the crock pot, because we love mushrooms. I was also generous with the sour cream. And then I added a little Colby-Jack and paprika to the top of the enchiladas when baking. It’s just the best!

keptwomanofgod

12/08/2024 07:08:56 PM

So for my slow cooker on low for 3 hours, the liquid was totally gone so I would add more next time. We don't like pepperocinis so I added salt, pepper, cumin, and chili powder. Yummy!

SilverClove5904

08/05/2024 04:13:06 PM

I made this Saturday and it was good however, it was too white. I felt it lacked spice of any kind? Even with the pepperoncini juice it was lacking. I will make it again but will try chili power, cumin, something to flavor it more. The dish was ok but could be better.

IcyOat3855

08/10/2024 02:40:38 AM

Soooo good and I too didn’t put ranch dressing dry mix I used what someone in the review said and just used 4t dill seed, 4t chives, 4t parsley flakes. Thanks for this recipe! Definitely be making this in the future!

neaner

08/07/2024 02:02:21 AM

We loved it!! I added alittle cajun no salt seasoning for kick. Since I didn't have cream I used a can of evaporated milk. Turned out great!! Hubby loves the Mississippi roast and said this is a keeper!!

Carla

09/19/2025 03:56:04 AM

This is amazing. The whole family agrees. Will definitely make again. Putting it in the family favorite recepies cookbook!

Carlene

08/14/2025 09:41:56 PM

Love it. Can I make it with hamburger and is the recipe the same?

Katie

07/28/2025 01:38:24 AM

I made these for a crowd and got a ton of compliments. Just the right amount of heat! It was easy to assemble ahead. Made the filling and stuffed the tortillas the night before. Then the day of, before baking, added cheese and heavy cream. So delicious! Kudos to Nicole!

Rebecca Bianco

07/27/2025 06:05:44 PM

Very easy. Left it on to cook while i worked in the garden/yard

Jenny Lynn Varner Hatter

07/13/2025 11:41:18 PM

We all loved it! This is a rarity for our family! It is also a great make and take meal.

Brian King

05/07/2025 08:21:14 PM

Even my roommate asked for seconds.

Ambler Dumler

03/29/2025 12:26:17 PM

I originally made this for a potluck, but kept it for family dinners as well. I did use red enchilada sauce rather than cream on top and added a smidge of pickled jalapenos to satisfy my heat living family. It's on our permanent rotation already

Patsarinataste

03/12/2025 11:59:50 PM

Tried it will make it again, nice. Being “Mexican” nothing beats authentic Mexican cuisine. When you’ve made it all your life it’s just as fast and delicious.

Carolyn Green

03/12/2025 08:37:25 PM

Honestly, the best recipe I’ve tried this month.

Cook Time: 15 minutes

Spicy Potsticker Soup Recipe

View Recipe

audio version

Cook Time: 15 minutes

“Fish” and Chips Recipe

View Recipe

Flamin’ Hot Cheetos Fried Chicken Recipe

audio version

Cook Time: 12 minutes

Flamin’ Hot Cheetos Fried Chicken Recipe

View Recipe

audio version

Cook Time: 10 minutes

Creamy Mississippi Chicken Enchiladas Recipe

The Story Behind Creamy Mississippi Chicken Enchiladas

Regional Variations and Features

Differences From Similar Dishes

Typical Serving Occasions

Interesting Facts

FAQ about Creamy Mississippi Chicken Enchiladas Recipe