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.