Sonora Chicken

This Sonora chicken recipe uses shredded chicken layered with tortillas, cheese, and a sauce made with two cream soups, chili, picante sauce, and spices.

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

Ingredients

• 1 small onion, chopped
• 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
• 0.5 cup milk
• 0.5 teaspoon garlic powder
• 0.5 teaspoon ground cumin

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish; cover.

Step 2

Meanwhile, combine chili, condensed soups, onion, picante sauce, milk, cumin, and garlic powder in a large bowl.

Step 3

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

Step 4

Bake in the preheated oven, 1 hour. Transfer chicken to a plate; cool. Remove meat from bones; tear into small pieces. Discard bones.

Step 5

Spread ½ shredded chicken into a 9x13-inch baking dish; cover with ½ tortilla pieces. Pour ½ chili sauce on top of tortillas; sprinkle with ½ each Cheddar and Monterey Jack cheeses. Repeat layers with remaining each ½ shredded chicken, tortilla pieces, chili sauce, Cheddar cheese, and Monterey Jack cheese.