Sonora Chicken
Description
This Sonora chicken recipe uses shredded chicken layered with tortillas, cheese, and a sauce made with two cream soups, chili, picante sauce, and spices.
Ingredients
•
6 large bone-in chicken breast halves
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1 (15 ounce) can chili, no beans
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1 (10 ounce) can cream of mushroom soup
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1 (10 ounce) can cream of chicken soup
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1 small onion, chopped
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1 cup picante sauce
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1/2 cup milk
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1/2 teaspoon ground cumin
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1/2 teaspoon garlic powder
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12 corn tortillas, torn into strips
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1 (8 ounce) package shredded Cheddar cheese
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1 (8 ounce) package shredded Monterey Jack cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish; cover.
2
Bake in the preheated oven, 1 hour. Transfer chicken to a plate; cool. Remove meat from bones; tear into small pieces. Discard bones.
3
Meanwhile, combine chili, condensed soups, onion, picante sauce, milk, cumin, and garlic powder in a large bowl.
4
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.
5
Bake in the preheated oven until cheese has melted and sauce is bubbling, 35 to 40 minutes.