Corn tortillas are layered with a creamy chicken filling and topped with plenty of Cheddar cheese for a quick and easy Mexican-inspired dinner.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
330 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes.
Ingredients
¼ cup butter
1 onion, chopped
12 corn tortillas
1 (10.75 ounce) can cream of chicken soup
4 skinless, boneless chicken breast halves, or more to taste
