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.
Ingredients
4chicken breasts, sliced into thin strips
2teaspoons Lawry's seasoned salt
1tablespoon steak seasoning
olive oil, for cooking chicken
2pounds Pepper Jack Cheese, shredded and divided
10-12 flour tortillas
1pint (2 cups) heavy whipping cream
To garnish
tomatoes
red onion
jalapeno
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.
You can find complete recipes HERE
