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Sonora Chicken

Sonora Chicken


"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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2 h 15 m servings 632 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 47
  1. 61 Ratings

Most helpful positive review

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...

Most helpful critical review

Not good.

Most helpful
Most positive
Least positive

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!

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

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 actua...

Loved, loved, loved this! I used boneless, chicken breasts sprinkled w/taco seasoning & baked in a pan w/salsa & water. After shredding it, I sprinkled w/more taco seasoning. I also threw the ch...

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!

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.

My family loves this, and we call it "Chicken SOMEORA" (as in, they always ask for some more!). Thanks so much for this delicious, easy recipe.

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