Ingredients
The following ingredients have 4 Servings
- 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)
- tomatoes
- red onion
- jalapeno
- avocado
- cilantro
Instruction
- 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!