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Thursday, April 14, 2016

Sonora Chicken

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 35 mins

    Ready Time: 2 hrs 15 mins

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

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