5 from 21 votes
Aunt Shirley's Creamy Chicken Enchiladas
Aunt Shirley's Creamy Chicken Enchiladas feature thinly sliced, seasoned chicken strips cooked until browned and combined with shredded pepper jack cheese inside flour tortillas. The enchiladas are baked in a creamy sauce made from heavy whipping cream, creating a rich, spicy, and cheesy casserole often garnished with fresh tomato, red onion, jalapeño, avocado, and cilantro.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
10
Enchiladas
Calories:
753 kcal
Course:
Main Course
Cuisine:
Mexican
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!
Cup of Yum
Notes
Nutrition Information
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%)
Nutrition Facts
Serving: 10 Enchiladas
Amount Per Serving
Calories 753
% 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.