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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

Nutrition Info

330.4 calories carbohydrate: 23.3 g cholesterol: 73.5 mg fat: 16.8 g fiber: 3 g protein: 21.9 g saturatedFat: 9.1 g servingSize: - sodium: 477.8 mg sugar: 2 g transFat: : - unsaturatedFat: : -

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.

8 servings

Made by mom with love.