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Sonora Chicken
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Prep Time:
20 minutes
20 minutes
Cook Time:
95 minutes
95 minutes
Total Time:
135 minutes
135 minutes
Layers of tender shredded chicken, tortillas, melty cheese, and flavorful soup-chili sauce create a delicious and comforting chicken casserole.
Ingredients:
- 6 large bone-in chicken breast halves
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of chicken soup
- 1 (15 ounce) can chili, no beans
- 1 cup picante sauce
- 0.5 cup milk
- 1 small onion, chopped
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 12 corn tortillas, torn into strips
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded Monterey Jack cheese
Instructions:
- Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
- 1. Arrange chicken in a baking dish and cover, then bake for 1 hour in a preheated oven. 2. Once cooked, cool the chicken, remove from the dish, and shred into bite-sized pieces.
- Combine cream of mushroom soup, cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
- Layer half of the shredded chicken in a 9x13 inch baking dish. Top with half of the tortilla pieces, half of the sauce, and half of the Cheddar and Monterey Jack cheeses. Repeat with remaining ingredients.
- Bake until the cheese is melted and the sauce is bubbling, about 35-40 minutes in a preheated oven.