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Mom's Mexican Chicken (Jennifer Sue Jacks Henley)


"Made by mom with love."
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1 h servings 330 cals
Original recipe yields 8 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  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.
  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.
  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.
  5. Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 330 calories; 16.8 g fat; 23.3 g carbohydrates; 21.9 g protein; 73 mg cholesterol; 478 mg sodium. Full nutrition

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Read all reviews 2
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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 t...