Sonora Chicken

Shredded chicken breast meat is layered with tortillas, cheese and a sauce featuring canned soup and chili to make this unique chicken casserole.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 55 mins
• Calories: 632 Calories

Ingredients

• ½ cup milk
• ½ teaspoon garlic powder
• 1 small onion, chopped
• ½ teaspoon ground cumin
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1 (10 ounce) can cream of chicken soup
• 1 cup picante sauce
• 1 (10 ounce) can cream of mushroom soup
• 6 large bone-in chicken breast halves
• 1 (15 ounce) can chili, no beans
• 12 corn tortillas, torn into strips

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.

Step 3

Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.

Step 4

Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.

Step 5

Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.