Mom's Mexican Chicken (jennifer Sue Jacks Henley)

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves, or more to taste
• 1/4 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 1/2 cups shredded cheddar cheese, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.