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Creamy Mississippi Chicken Enchiladas
Ingredients
  • subheading: 1X 2X:
  • Original recipe (1X) yields 8 servings
  • 2 pounds skinless, boneless chicken breasts
  • 1 (1 ounce) package dry ranch dressing mix
  • 1 cup drained sliced pepperoncini peppers
  • ¼ cup pepper juice (from jar of pepperoncini peppers)
  • 4 tablespoons butter
  • ¼ cup water
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • 3 cups shredded Monterey Jack cheese
  • 8 (10 inch) flour tortillas
  • 1 ½ cups heavy cream
  • sliced green onions and pico de gallo, for serving
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