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Mom's Mexican Chicken (Jennifer Sue Jacks Henley)

Mom's Mexican Chicken (Jennifer Sue Jacks Henley)

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
diabetic_dude

diabetic_dude

Made by mom with love.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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

Arizona Desert Flower
0

Arizona Desert Flower

9/21/2014

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 the casserole a nice smoky taste. I usually roll mine, but didn't since I followed the recipe. As a note: you don't HAVE to boil the chicken, you can use any type of cooked chicken you like: grilled, rotisserie, leftover chicken whatever...don't limit yourself to following the directions to boiling from scratch...you potentially lose a lot of flavor. Play with it and enjoy. I also foiled my casserole (as this is what the recipe is) and baked it for 20 minutes, since we don't like dried out cheese...we prefer a more gooey cheesy texture.

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