Mom's Mexican Chicken (Jennifer Sue Jacks Henley)

Mom's Mexican Chicken (Jennifer Sue Jacks Henley)

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diabetic_dude 0

"Made by mom with love."

Ingredients

1 h {{adjustedServings}} servings 330 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes.
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Reviews

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Extremely similar to the enchiladas I make with the exception of the jalapeno. It was a welcome addition to me! I roasted my jalapeno beforehand, since I was making salsa anyway, and it gave t...