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

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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.

Add sautéed onions or green chiles for extra flavor.

Swap some pepper jack for Monterey Jack for a milder version.

Low-carb or whole wheat tortillas also work well.

Sprinkle smoked paprika on top for added warmth.

Store leftovers up to 3 days and reheat at 325°F.