Sonora Chicken

Name: Sonora Chicken
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; 1/2 cup milk; 1 small onion, chopped; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 12 corn tortillas, torn into strips; 1 (8 ounce) package shredded Cheddar cheese; 1 (8 ounce) package shredded Monterey Jack cheese

12 ingredients

5 steps

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
1/2 cup milk
1 small onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
12 corn tortillas, torn into strips
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
5

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