Recipe by diabetic_dude
"Made by mom with love."
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skinless, boneless chicken breast halves, or more to taste
jalapeno chile peppers, seeded and minced
1 (10.75 ounce) can
cream of chicken soup
1 1/2 cups
shredded Cheddar cheese, or as needed
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Mexican Chicken (Jennifer Sue Jacks Henley)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 152
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