made with love by mum.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 skinless, boneless chicken breast halves, or more to taste
- ¼ 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 ½ cups shredded Cheddar cheese, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 9 g |
| Sodium | 478 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I added steamed spinach since my dad can’t eat jalapeño , added cumin and a little Cajun seasoning. Added fresh garlic.
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.