Sonora Chicken

Sonora Chicken

43
RHONDA35 49

"This family pleaser is definitely not your ordinary chicken casserole. I started making this years ago and still get requests for it."

Ingredients

2 h 15 m {{adjustedServings}} servings 632 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 632 kcal
  • 32%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 56.9 g
  • 114%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1350 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

43
  1. 57 Ratings

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This was really excellent!! I highly recommend NOT using flour tortillas.. unless you like the "gooey" taste at the end results. The corn tortillas were firm and full of corn flavor! Also, pe...

This is a great recipe. I changed it a bit to make it more healthy. I replace one can of soup with boiled cauliflower & carrot (about half a large cauliflower and a few small carrots) that I the...

Great dish, I used chicken tenders instead of bone in chicken and shredded them and it turned out very good. Highly reccommend this dish!