adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mom's Mexican Chicken (Jennifer Sue Jacks Henley)
Mom's Mexican Chicken (Jennifer Sue Jacks Henley)
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Creamy chicken filling sandwiched between corn tortillas, generously layered with melted Cheddar cheese for a speedy, delicious Mexican-inspired meal.
Ingredients:
  • 4 skinless, boneless chicken breast halves, or more to taste
  • 0.25 cup butter
  • 1 onion, chopped
  • 2 jalapeno chile peppers, seeded and minced
  • 1 (10.75 ounce) can cream of chicken soup
  • 12 corn tortillas
  • 1.5 cups shredded Cheddar cheese, or as needed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 9x13-inch casserole dish.
  • 1. Fill a large pot with salted water and bring it to a rolling boil. Add chicken breasts, return to a boil, and cook until the chicken is no longer pink in the center, approximately 15 minutes. Drain the chicken, reserving 1 cup of the cooking liquid. Shred the chicken.
  • In a skillet over medium heat, let butter sizzle and swirl. Sauté onion and jalapeno until onion is tender, around 5 to 10 minutes. Fold in cream of chicken soup and chicken water, then add shredded chicken. Mix until well combined.
  • Layer the bottom of the prepared casserole dish with tortillas, spoon chicken mixture over the tortillas, add another layer of tortillas, continue layering until all chicken mixture and tortillas are used, and finish by topping with Cheddar cheese.
  • Bake until the cheese is gooey and golden brown, about 20 minutes in the preheated oven.

Similar Recipes