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Sonora Chicken

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Sonora Chicken

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    Directions

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    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
  • ½ cup milk
  • 1 small onion
  • chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 12 corn tortillas
  • torn into strips
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 (8 ounce) package shredded Monterey Jack cheese
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • Spread half the shredded chicken into the bottom of a 9×13 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.
  • Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.
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