Recipe by diabetic_dude
"Made by mom with love."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
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
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
High-protein, low-calorie dish with Mexican-inspired flavors.
Seasoned chicken is topped with salsa and cheese and baked to bubbly.
Simple, savory baked chicken flavored with taco seasoning and salsa.