Aunt Shirley's Creamy Chicken Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
10 Enchiladas
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Calories
753 kcal
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Course
Main Course
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Cuisine
Mexican
Aunt Shirley's Creamy Chicken Enchiladas
Description
This recipe starts by slicing chicken breasts into very thin strips, which are seasoned with a mix of Lawry's seasoned salt and steak seasoning. The chicken is browned in olive oil in batches to ensure proper searing instead of steaming. After cooking, the chicken may be sliced more finely if desired. Generous amounts of shredded pepper jack cheese are used to fill the tortillas, adding a spicy, melting cheese element.
The enchiladas are assembled by filling flour tortillas with the cooked chicken and cheese, then baked in a creamy sauce made from heavy whipping cream to create a luscious texture that binds the dish together. Fresh garnishes like tomato, red onion, jalapeño, avocado, and cilantro add color, freshness, and balance to the richness.
This preparation delivers a comforting, creamy enchilada dish with layers of savory chicken and pepper jack cheese complemented by creamy sauce and bright toppings. The technique of thin slicing and batch browning enhances texture and flavor.
Ingredients
- 4 chicken breast sliced into thin strips
- 2 teaspoons seasoned salt Lawry's brand
- 1 tablespoon steak seasoning
- olive oil for cooking chicken
- 2 pounds pepper jack cheese shredded and divided
- 10-12 flour tortillas
- 2 cups heavy whipping cream 1 pint
To garnish
- tomato
- red onion
- jalapeño
- avocado
- cilantro
Instructions
- Start by browning the chicken. Slice the chicken breasts into very thin strips (see photo). In a small bowl, combine Lawry's seasoned salt and steak seasoning.
- Pat the chicken dry with a paper towel and sprinkle with the seasoning, rubbing to coat.
- Heat a wide skillet over medium-high heat with about a tablespoon of olive oil. When the oil shimmers, add one batch of chicken. The chicken should be placed in the pan so that there is space in between each piece; don't dump it all in, otherwise it won't brown it will steam. I did mine in about 3-4 batches.
- When the first batch of chicken has cooked for about 1-2 minutes and is nice and brown on the bottom, go ahead and flip them over with a pair of tongs. Cook for another minute until browned, then remove to a plate. Add more olive oil as necessary and continue with the next batch until all of the chicken is cooked.
- At this point I sliced the chicken into even thinner strips, but this is optional.
- Shred 2 pounds of pepper jack cheese. Set aside a generous 2 cups for topping the enchiladas with.
- Preheat the oven to 350 degrees F. Prepare a 9x13 inch casserole dish with cooking spray.
- Assemble the enchiladas: Add chicken and a generous amount of cheese to the center of a tortilla, roll up tightly, and place seam-side-down in the prepared pan. Continue until you have 10-12 enchiladas.
- Pour the cream over the enchiladas, making sure they all get wet on the top.
- Sprinkle with the remaining cheese.
- Spray a sheet of foil with nonstick spray, and cover the enchiladas.
- Bake at 350 for 30 minutes.
- Remove the foil, and then bake for another 10 minutes, or until browned.
- Let stand for 5 minutes, then serve with as many garnishes as you want!
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Enchiladas
Amount Per Serving
Calories 753 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 753kcal | 38% |
| Carbohydrates | 26g | 9% |
| Protein | 47g | 94% |
| Fat | 51g | 78% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 206mg | 69% |
| Potassium | 533mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1436IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 767mg | 77% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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