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5.0 from 21 votes

Aunt Shirley's Creamy Chicken Enchiladas

 Creamy Chicken Enchiladas is the stuff American dreams are made of! They are not at all like Mexican enchiladas, but they have tortillas in them so we'll call it good. It also has chicken, cream, and 2 pounds of pepper jack cheese in it. Yes, you read that right! Aunt Shirley knows how to get it done.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 10 Enchiladas
Calories: 753 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 4 chicken breasts sliced into thin strips
  • 2 teaspoons Lawry's Seasoned Salt
  • 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
  • tomatoes
  • red onion
  • Jalapeño
  • avocado
  • cilantro

Instructions

    Cup of Yum
  1. 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. 
  2. Pat the chicken dry with a paper towel and sprinkle with the seasoning, rubbing to coat.
  3. 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. 
  4. 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.
  5. At this point I sliced the chicken into even thinner strips, but this is optional.
  6. Shred 2 pounds of pepper jack cheese. Set aside a generous 2 cups for topping the enchiladas with.
  7. Preheat the oven to 350 degrees F. Prepare a 9x13 inch casserole dish with cooking spray.
  8. 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. 
  9. Pour the cream over the enchiladas, making sure they all get wet on the top.
  10. Sprinkle with the remaining cheese.
  11. Spray a sheet of foil with nonstick spray, and cover the enchiladas.
  12. Bake at 350 for 30 minutes.
  13. Remove the foil, and then bake for another 10 minutes, or until browned. 
  14. Let stand for 5 minutes, then serve with as many garnishes as you want!

Notes

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Nutrition Information

Serving 1enchilada Calories 753kcal (38%) Carbohydrates 26g (9%) Protein 47g (94%) Fat 51g (78%) Saturated Fat 30g (150%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 206mg (69%) Potassium 533mg (15%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1436IU (29%) Vitamin C 1mg (1%) Calcium 767mg (77%) Iron 3mg (17%)

Nutrition Facts

Serving: 10Enchiladas

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.