Sonora Chicken Recipe - Allrecipes.com
Sonora Chicken Recipe
  • READY IN hrs

Sonora Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 35 mins
  • READY IN 2 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2007

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, people should not rate a recipe BEFORE they cook and try it. I added a bit more comino. Next time, I'll add some minced bell pepper. Thanks for sharing!

 
Most Helpful Critical Review
Feb 03, 2014

Not good.

 
May 08, 2008

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 then puree in a blender, along with milk and the other can of soup. My children don't even notice that the extra vegies are in there. I also tend to boil my chicken and then shred it. I just find that it's quicker that way. This recipe tastes great with a side of rice.

 
Jul 29, 2007

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

 
Sep 14, 2007

This recipe was awesome~! My 5 year old even liked it. Very easy to make. This is deffinately a keeper!!!

 
Aug 17, 2007

My 7 & 9 yr old kids liked this. I upped the cumin to 1 tsp and used half an onion due to personal tastes. Thanks for the recipe; it was great even though I left off a layer of tortillas!

 
Aug 18, 2010

This is very good. My husband loved it. I did not use the cream of mushroom and we still enjoyed it. I also halved the ingrediants- and it worked perfectly in an 8x8 dish.

 
Apr 14, 2010

This recipe was awesome!! The only change I made was I used "chili beans", instead of the chili with no beans and it came out so good. Also the chicken breasts I used were huge so I was actually able to make 2-9x13 dishes (one layer each). This is so good, I'm thinking of making a big tray of this for an upcoming family get together! Thanks for sharing this recipe.

 

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Nutrition

  • Calories
  • 632 kcal
  • 32%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 164 mg
  • 55%
  • Fat
  • 30.4 g
  • 47%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 56.9 g
  • 114%
  • Sodium
  • 1350 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

RHONDA35
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