Name: Mom's Mexican Chicken (Jennifer Sue Jacks Henley)
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Skinless, boneless chicken breast halves, or more to taste - 4; Butter - ¼ cup; Onion, chopped - 1; Jalapeno chile peppers, seeded and minced - 2; Cream of chicken soup - 1 (10.75 ounce) can; Corn tortillas - 12; Shredded Cheddar cheese, or as needed - 1 ½ cups

Ingredients for - Mom's Mexican Chicken (Jennifer Sue Jacks Henley)

1. Skinless, boneless chicken breast halves, or more to taste 4

2. Butter ¼ cup

3. Onion, chopped 1

4. Jalapeno chile peppers, seeded and minced 2

5. Cream of chicken soup 1 (10.75 ounce) can

6. Corn tortillas 12

7. Shredded Cheddar cheese, or as needed 1 ½ cups

How to cook deliciously - Mom's Mexican Chicken (Jennifer Sue Jacks Henley)

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

2 . Stage

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 . Stage

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 . Stage

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 . Stage

Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes.