Mom's Mexican Chicken (Jennifer Sue Jacks Henley)
Recipe by diabetic_dude from allrecipes.com
Dinner 60 Mins.
Ingredients
8
8 servings
- •4 skinless, boneless chicken breast halves, or more to taste
- •¼ cup butter
- •1 onion, chopped
- •2 jalapeno chile peppers, seeded and minced
- •1 (10.75 ounce) can cream of chicken soup
- •12 corn tortillas
- •1 ½ cups shredded Cheddar cheese, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Fill a large pot with lightly salted water and bring to a rolling boil. Add chicken breasts, bring back to a boil, and cook until chicken is no longer pink in the center, about 15 minutes. Drain chicken and reserve 1 cup of chicken water. Shred chicken.
- Heat butter in a skillet over medium heat; cook and stir onion and jalapeno peppers in the melted butter until onion is softened, 5 to 10 minutes. Mix cream of chicken soup and reserved chicken water into onion mixture; stir well. Fold shredded chicken into mixture.
- Line the bottom of the prepared casserole dish with tortillas; spoon chicken mixture over tortillas. Top with another row of tortillas. Repeat layering until all the chicken mixture and tortillas are used; top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 330
- Carbohydrate: 23g
- Fat: 17g
- Fiber: 3g
- Protein: 22g
- Sugar: 2g
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