MOM'S MEXICAN CHICKEN (JENNIFER SUE JACKS HENLEY)
Made by mom with love.
Provided by diabetic_dude
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 23.3 g, Cholesterol 73.5 mg, Fat 16.8 g, Fiber 3 g, Protein 21.9 g, SaturatedFat 9.1 g, Sodium 477.8 mg, Sugar 2 g
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