If you have a soft spot for indulgent comfort food that feels like a warm hug from your kitchen, Aunt Shirley’s Creamy Chicken Enchiladas Recipe is going to be your new best friend. This dish perfectly balances tender, perfectly browned chicken with a luscious pepper jack cheese melt, all wrapped in soft flour tortillas and drenched with rich, creamy heavy cream. It’s not your everyday enchilada — it’s an unforgettable family favorite that brings all the flavors and textures together in a way that will keep you coming back for more. Whether it’s a weekend feast or a special occasion, these enchiladas deliver that cozy, satisfying goodness we all crave.
Ingredients You’ll Need
The beauty of Aunt Shirley’s Creamy Chicken Enchiladas Recipe lies in its simplicity and how each ingredient plays a crucial role in building layers of flavor, creaminess, and just the right amount of spice. From the savory seasoned chicken to the smooth richness of heavy cream and the zing from fresh toppings, every component is essential to creating this soulful dish.
- Chicken breasts: Sliced into thin strips to ensure quick, even browning and tender bites throughout.
- Lawry’s seasoned salt: Adds a balanced seasoning boost that complements the chicken perfectly.
- Steak seasoning: Infuses the chicken with a savory, robust flavor that deepens each bite.
- Olive oil: For cooking the chicken to a beautiful brown crust without drying it out.
- Pepper Jack cheese: 2 pounds shredded, providing that spicy, creamy melt that enchiladas live for.
- Flour tortillas: Soft and pliable, perfect for wrapping up all the cheesy, chicken goodness.
- Heavy whipping cream: The secret to the dish’s signature creamy sauce that coats every enchilada luxuriously.
- Tomatoes, red onion, jalapeno, avocado, cilantro: Fresh garnishes that add color, texture, and vibrant flavor to every serving.
How to Make Aunt Shirley’s Creamy Chicken Enchiladas Recipe
Step 1: Brown the Chicken to Perfection
Start by slicing the chicken breasts into very thin strips. Toss them with Lawry’s seasoned salt and steak seasoning to coat every piece evenly. Using medium-high heat and a splash of olive oil, brown the chicken in batches to get a beautiful caramelized crust without steaming. This step is crucial because those golden edges bring intense flavor and a pleasing texture to the enchiladas.
Step 2: Optional Fine Slicing for Tender Bites
Once all the chicken is cooked through, you can slice the strips even thinner if you prefer smaller, more tender pieces. This step is optional but recommended if you want every bite to be soft and easy to eat inside your tortilla.
Step 3: Shred the Cheese
Grate two pounds of pepper jack cheese. Hold back around two cups for topping later, letting the rest go straight into the enchiladas. The pepper jack’s creamy texture and subtle heat amplify the dish’s signature boldness perfectly.
Step 4: Prepare Your Baking Dish and Preheat the Oven
Spray a 9×13 inch casserole dish with cooking spray to prevent sticking. Preheat your oven to 350 degrees Fahrenheit so it’s ready for baking once everything is assembled. This ensures a perfect melt and a lightly golden top without drying out the creamy layers.
Step 5: Assemble the Enchiladas
Lay out a tortilla, scoop in a generous portion of browned chicken, and add plenty of shredded cheese. Roll it up tightly and place seam-side down into the casserole dish. Repeat until you have 10 to 12 beautiful enchilada rolls snugly arranged, ready to soak up the cream.
Step 6: Pour on the Cream and Cheese for Ultimate Richness
Pour two cups of heavy whipping cream evenly over the enchiladas so every roll gets coated. Then sprinkle the reserved pepper jack cheese on top. This creamy layer is what makes Aunt Shirley’s Creamy Chicken Enchiladas Recipe uniquely decadent and unforgettable.
Step 7: Bake and Brown
Cover the dish with foil sprayed with nonstick spray to keep the enchiladas moist during baking. Pop it into your preheated oven for 30 minutes, then remove the foil and bake for an additional 10 minutes to achieve a perfectly browned and bubbly cheese crust.
Step 8: Rest Before Serving
Let the enchiladas stand for 5 minutes once out of the oven. This helps settle the creamy sauce and makes them easier to serve while locking in all that delicious moisture.
How to Serve Aunt Shirley’s Creamy Chicken Enchiladas Recipe
Garnishes
The fresh toppings are where you can get creative and add brightness to balance the creamy richness. Chopped tomatoes, diced red onions, thin slices of jalapeno for a gentle kick, creamy avocado chunks, and a sprinkle of fragrant cilantro bring color, flavor, and refreshing contrast to the hot enchiladas.
Side Dishes
Serve alongside a simple Mexican-style rice or fresh black beans for a full meal. A crisp green salad or lightly dressed cabbage slaw also pairs beautifully, adding crunch and freshness to the table.
Creative Ways to Present
For a fun twist, try serving individual enchiladas on small plates with dollops of sour cream and a drizzle of hot sauce. Or turn this recipe into a layered casserole by placing rolled enchiladas in the dish, layering with cream and cheese between layers for a festive party dish that feeds a crowd.
Make Ahead and Storage
Storing Leftovers
Leftover Aunt Shirley’s Creamy Chicken Enchiladas Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the second serving just as delicious as the first.
Freezing
You can freeze the assembled enchiladas before baking by wrapping the dish tightly with foil and plastic wrap. They’ll keep well for up to 2 months. Thaw in the refrigerator overnight before baking as directed for a no-fuss homemade meal any night.
Reheating
Reheat leftovers in a 350-degree oven covered with foil for about 15-20 minutes until warm. Removing the foil during the last 5 minutes helps restore that golden cheesy top. Microwaving works too but can make the cream sauce separate slightly.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Rotisserie chicken is a great shortcut — just shred it and toss it with the seasonings before assembling. It’ll save prep time and still deliver that delicious flavor in the recipe.
Is it possible to make this recipe dairy-free?
For a dairy-free version, you can substitute the heavy cream with coconut cream and use a non-dairy cheese alternative. Keep in mind the flavor and texture will be different but still tasty for a creamy chicken enchilada experience.
What if I want it a little spicier?
To kick the heat up, add extra jalapeno to the filling or sprinkle some cayenne pepper into the chicken seasoning mix. You can also serve with hot sauce for those who like it fiery at the table.
Can I substitute corn tortillas for flour?
Flour tortillas work best here because they’re soft and pliable, making rolling easy and preventing cracking. If you prefer corn tortillas, warm them well to make them more flexible and less prone to breaking.
How thick should I slice the chicken?
The original recipe calls for very thin strips for quick cooking and tenderness. The thinner, the better for melding into the enchilada filling and making every bite juicy and flavorful.
Final Thoughts
Aunt Shirley’s Creamy Chicken Enchiladas Recipe is a showstopper that brings pure joy to the table. Its inviting blend of cheese, chicken, and luscious cream sauce wrapped in tender tortillas makes it a favorite any time of year. I encourage you to give this recipe a try — it’s a wonderful way to treat yourself and your loved ones to something truly special and comforting that feels just like home.
Print
Aunt Shirley’s Creamy Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10-12 enchiladas (serves approximately 8-10)
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Description
Aunt Shirley’s Creamy Chicken Enchiladas combine tender seasoned chicken strips with melted Pepper Jack cheese and a rich heavy cream topping. Rolled in flour tortillas and baked to a golden finish, this comforting casserole is perfect for family dinners and served with fresh garnishes like tomatoes, red onion, jalapeno, avocado, and cilantro.
Ingredients
Chicken
- 4 chicken breasts (sliced into thin strips)
- 2 teaspoons Lawry’s seasoned salt
- 1 tablespoon steak seasoning
- Olive oil (for cooking chicken)
Cheese & Tortillas
- 2 pounds Pepper Jack cheese (shredded and divided)
- 10–12 flour tortillas
Cream Sauce
- 2 cups heavy whipping cream (1 pint)
Garnishes
- Tomatoes (as desired)
- Red onion (as desired)
- Jalapeno (as desired)
- Avocado (as desired)
- Cilantro (as desired)
Instructions
- Browning the chicken: Slice the chicken breasts into very thin strips. In a small bowl, mix Lawry’s seasoned salt and steak seasoning. Pat the chicken dry with paper towels and rub the seasoning mixture evenly over the strips.
- Cooking in batches: Heat about one tablespoon of olive oil in a wide skillet over medium-high heat. When shimmering, add chicken strips spaced apart so they brown instead of steam, cooking in 3-4 batches.
- Brown evenly: Cook the first batch for 1-2 minutes until brown on the bottom, then flip and cook another minute. Remove browned chicken to a plate. Add more olive oil if needed and repeat with remaining batches until all chicken is cooked.
- Optional slicing: For even consistency, slice the cooked chicken into thinner strips if desired.
- Prepare cheese: Shred 2 pounds of Pepper Jack cheese, reserving about 2 cups for topping later.
- Preheat oven and prepare dish: Heat oven to 350°F (175°C). Spray a 9×13 inch casserole dish with cooking spray.
- Assemble enchiladas: Place a generous amount of chicken and cheese in the center of each tortilla, roll tightly, and place seam-side down in the casserole dish. Repeat until all 10-12 tortillas are filled.
- Add cream and cheese topping: Pour heavy whipping cream evenly over the enchiladas, ensuring coverage. Sprinkle the reserved cheese on top.
- Cover and bake: Spray a sheet of foil with nonstick spray and cover the dish to prevent sticking. Bake covered for 30 minutes at 350°F.
- Finish baking uncovered: Remove foil and bake for an additional 10 minutes or until the cheese topping is browned and bubbly.
- Rest and serve: Let the enchiladas stand for 5 minutes out of the oven. Serve with optional garnishes such as diced tomatoes, red onion, jalapeno, sliced avocado, and fresh cilantro.
Notes
- Ensure chicken strips are spaced properly when cooking to achieve browning instead of steaming.
- Shredding your own Pepper Jack cheese gives better melting consistency than pre-shredded.
- Use foil spray to prevent cheese sticking and tearing the covering.
- Adjust the level of jalapeno garnish depending on desired spice intensity.
- Letting the dish rest after baking allows the sauce to set for cleaner serving.
