Recipe

Chicken Stuffed Peppers with Enchilada Sauce

Name: Chicken Stuffed Peppers with Enchilada Sauce
Prep time: 5 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Ingredients: 2 pounds skinless, boneless chicken breasts; 1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch); 1 cup sliced and drained pepperoncini peppers; 1/4 cup pepper juice (from jar of pepperoncini peppers); 4 tablespoons unsalted butter, sliced; 1/2 cup water

Mississippi chicken is simple to make with just four ingredients for juicy, tangy shredded chicken that's delicious in buns or served over mashed potatoes or rice. You can make this in a slow cooker if you prefer.

Prep 5mCook 60mTotal 65mServes 4

Ingredients

Tap an ingredient to see possible substitutions.

Instructions

1
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).Grant Webster / Food Styling: Lauren McAnelly / Prop Styling: Gabriel Greco
2
Season chicken with ranch seasoning mix; place in bottom of a medium Dutch oven.Grant Webster / Food Styling: Lauren McAnelly / Prop Styling: Gabriel Greco
3
Add pepperoncini peppers and 1/4 cup reserved pepper juice; top with sliced butter and pour in 1/2 cup water. Cover with a tight fitting lid, and bake in preheated oven until chicken is fork tender, 1 hour to 1 hour 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).Grant Webster / Food Styling: Lauren McAnelly / Prop Styling: Gabriel Greco
4
Let stand 5 minutes. Shred chicken using two forks.Grant Webster / Food Styling: Lauren McAnelly / Prop Styling: Gabriel Greco
5
Serve and enjoy!Grant Webster / Food Styling: Lauren McAnelly / Prop Styling: Gabriel Greco

Kitchen Picks

Helpful ingredients and tools

Related products that may help with this recipe.

Shop Skinless Boneless Chicken Breasts Shop 1 1 Ounce Package Dry Ranch Dressing Mix Such As Hidden Valley Ranch Shop And Drained Pepperoncini Peppers

As an Amazon Associate I earn from qualifying purchases.