Aunt Shirley’s Creamy Chicken Enchiladas
Creamy Chicken Enchiladas: 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.
I set this pan of enchiladas on my patio table, getting ready to take some photos of it. I walked back inside to get my camera and found this little thief:
She nabbed one right from the middle! She doesn’t even look guilty! Little stinker. Her shirt says, “The future” which is wildly appropriate I think.
How was your weekend? We spent Saturday in the Bay Area hanging out with our friend Sarah from Snixy Kitchen and her family. It was so fun. We went to a little local farm where you can bring your own celery and feed the cows, goats, sheep, and geese. These is something inherently entertaining about watching a cow eat celery nonstop. And also watching Valentine be terrified of a cow eating celery nonstop.
I’ve got another Aunt Shirley recipe for you today! (If you’re new, check out Famous Buttery Dinner Rolls or these Famous Creamy Mashed Potatoes.) These Creamy Chicken Enchiladas are pretty legendary as well. There’s a reason I always call her recipes famous…for these enchiladas, it’s probably because they have 2 pounds of cheese in them. I mean, you’re not going to forget a meal very quickly if it has that much cheese in addition to a pint of cream, right??
Something magical happens when you bake cheesy enchiladas in cream. It turns into this custardy goodness that is to die for. Can you see the custardy bits in the photo up there? SO good. The pepper jack cheese provides the perfect amount of heat: a little spicy but not overwhelming. If you are worried about it being too spicy, you can use half regular Monterey Jack and half pepper jack.
Yep. 2 pounds. you only live once…especially if you eat this.
Pre bake…post bake. Look at that brown edge!
I’m pretty sure I’m messing up the recipe by allowing all these fancy garnishes. Honestly, the enchiladas are so rich that I feel like the veggie garnishes provide good balance with the cheese. It will be good with garnishes or all buy itself!
Aunt Shirley's Creamy Chicken Enchiladas
- 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
- red onion
- 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!
You will love these other recipes from my archives!
Chicken Crepes with Jalapeno Cheese << this recipe is very similar to Shirley’s Enchiladas, except it’s made with homemade crepes. Y.U.M.
Sweet Potato and Black Bean Enchiladas << these are so good!
Cream Cheese Chicken Chili (Slow Cooker) << this is so easy to throw together!
More enchilada recipes you will love!
Chicken Enchiladas in Creamy Avocado Sauce from All Roads Lead to the Kitchen
Chicken Enchiladas with White Sauce from A Family Feast
Green Chile Chicken Enchiladas from Well Plated
Cream Cheese Chicken Enchiladas from Taste and Tell
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