I love this recipe because it’s incredibly simple to assemble and delivers huge flavor with minimal effort. The chicken browns beautifully with the seasoning mix, creating a savory base that pairs perfectly with the creamy sauce. The pepper jack melts into a rich, velvety layer that makes every bite irresistible. It’s the kind of dish I turn to when I want something cozy, filling, and guaranteed to impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 jalapeno avocado cilantro
Directions
I start by slicing the chicken breasts into very thin strips. In a small bowl, I combine the seasoned salt and steak seasoning. I pat the chicken dry and rub the seasoning all over the strips.
I heat a wide skillet over medium-high heat with a tablespoon of olive oil. When the oil shimmers, I add the chicken in batches, making sure not to overcrowd the pan. I cook each batch for 1–2 minutes per side, just until browned, then transfer the chicken to a plate. I continue until all the chicken is cooked, adding more oil as needed. Sometimes I slice the cooked chicken even thinner, but that part is optional.
I shred the pepper jack cheese, reserving a generous 2 cups for topping later. I preheat the oven to 350 degrees F and lightly spray a 9×13-inch casserole dish with cooking spray.
To assemble the enchiladas, I place chicken and a generous handful of cheese down the center of each tortilla. I roll them tightly and lay them seam-side-down in the prepared dish. I pour the heavy cream over the top, making sure all the tortillas get coated, then sprinkle on the remaining cheese.
I spray a sheet of foil with nonstick spray and cover the dish. I bake the enchiladas for 30 minutes, then remove the foil and bake for an additional 10 minutes until the top is bubbly and lightly browned. After letting them rest for 5 minutes, I garnish them with tomatoes, red onion, jalapeño, avocado, and cilantro.
Servings and Timing
This recipe makes 10 enchiladas and takes about 55 minutes total: 15 minutes of prep and 40 minutes of cook time.
Variations
I sometimes add sautéed onions or green chiles to the filling for extra flavor. When I want a milder dish, I replace some of the pepper jack with Monterey Jack. I’ve also swapped flour tortillas for low-carb or whole wheat versions without losing the creamy decadence. A sprinkle of smoked paprika on top adds another layer of warmth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 325 degrees F until heated through, or microwave individual portions. If I want to keep the tortillas from drying out, I cover the dish with foil during reheating.
FAQs
Can I use rotisserie chicken?
Yes, I shred it and skip the browning step for a faster version.
Can I make this ahead?
Yes, I assemble the dish and refrigerate it for up to 24 hours before baking.
Can I use corn tortillas?
Yes, but I warm them first so they don’t tear when rolling.
How spicy is pepper jack cheese?
It has a mild kick, but I adjust by mixing in milder cheeses if needed.
Can I make this lighter?
I substitute half-and-half for some of the cream and reduce the cheese.
Why spray the foil?
It keeps the cheese from sticking to the foil while baking.
Can I freeze the enchiladas?
Yes, I assemble them without the cream, freeze, then add cream before baking.
What sides go well with this?
I like serving them with a simple salad, rice, or beans.
Can I add vegetables inside?
Absolutely—bell peppers, spinach, or onions work well.
How do I keep the tortillas from getting soggy?
I use a thick cream layer and avoid overfilling the tortillas.
Conclusion
I love making Aunt Shirley’s Creamy Chicken Enchiladas because they’re rich, comforting, and incredibly satisfying. The tender chicken, gooey pepper jack, and silky cream come together to create a dish that always feels like a warm hug. Whether I’m cooking for guests or just craving something indulgent, these enchiladas never let me down.
Rich, cheesy, and indulgent creamy chicken enchiladas made with tender seasoned chicken, pepper jack cheese, and heavy cream for the ultimate comfort-food casserole.
Total Time:55 minutes
Yield:10 enchiladas
Ingredients
4 chicken breasts, sliced into thin strips
2 tsp Lawry’s seasoned salt
1 tbsp steak seasoning
Olive oil, for cooking
2 lbs Pepper Jack cheese, shredded and divided
10–12 flour tortillas
2 cups heavy whipping cream (1 pint)
Tomatoes, for garnish
Red onion, for garnish
Jalapeño, for garnish
Avocado, for garnish
Cilantro, for garnish
Instructions
Preheat the oven to 350°F and lightly spray a 9×13-inch casserole dish with cooking spray.
Slice chicken breasts into thin strips. Mix seasoned salt and steak seasoning in a small bowl.
Pat chicken dry and rub with the seasoning mixture.
Heat a skillet over medium-high heat with olive oil. Cook chicken in batches for 1–2 minutes per side until browned; transfer to a plate.
Shred pepper jack cheese, reserving 2 cups for topping.
Assemble enchiladas by placing chicken and a handful of cheese in each tortilla, rolling tightly, and placing seam-side-down in the dish.
Pour heavy cream evenly over the tortillas and top with remaining cheese.
Spray a sheet of foil with nonstick spray and cover the dish. Bake for 30 minutes.
Remove foil and bake an additional 10 minutes until bubbly and lightly browned.
Let rest 5 minutes, then garnish with tomatoes, red onion, jalapeño, avocado, and cilantro.
Notes
Add sautéed onions or green chiles for extra flavor.
Swap some pepper jack for Monterey Jack for a milder version.
