Aunt Shirley's Creamy Chicken Enchiladas

Instructions

1. 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. 
2. Pat the chicken dry with a paper towel and sprinkle with the seasoning, rubbing to coat.
3. 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. 
4. 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.
5. At this point I sliced the chicken into even thinner strips, but this is optional.
6. Shred 2 pounds of pepper jack cheese. Set aside a generous 2 cups for topping the enchiladas with.
7. Preheat the oven to 350 degrees F. Prepare a 9x13 inch casserole dish with cooking spray.
8. 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. 
9. Pour the cream over the enchiladas, making sure they all get wet on the top.
10. Sprinkle with the remaining cheese.
11. Spray a sheet of foil with nonstick spray, and cover the enchiladas.
12. Bake at 350 for 30 minutes.
13. Remove the foil, and then bake for another 10 minutes, or until browned. 
14. Let stand for 5 minutes, then serve with as many garnishes as you want!