2 chicken breasts (with bone or boneless skinless)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 jalapeno, chopped
2-3 Tbsp jalapeno juice to taste
1 small onion, minced
1 tsp ground black pepper
1/4 tsp salt
1/2 bag white corn tortilla chips, crushed
1 package (8 oz.) Kraft Medium Sharp Shredded Cheddar Cheese
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Let's Make It
Boil chicken breasts until cooked thru, debone and pull apart into small strips, place in large mixing bowl.
Preheat oven to 350°F. In mixing bowl with chicken, add cream of chicken and cream of mushroom soup, sour cream, chopped jalapeno and juice, onion, black pepper and salt.
Grease medium sized casserole dish, line bottom with thin layer of crushed tortilla chips. Pour chicken mixture over chips, sprinkle shredded cheese on top.
Bake in oven for about 35 minutes. Take out and let cool for about 10 to 15 minutes (helps mix to firm a little before cutting and serving).
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.