Sonora Chicken This family pleaser is definitely not your ordinary chicken casserole. I started making this years ago and still get requests for it.
Ingredients
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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Spread half the shredded chicken into the bottom of a 9×13 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.
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Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.
Per Serving: 632 calories; protein 56.9g; carbohydrates 32.4g; fat 30.4g; cholesterol 164.3mg; sodium 1349.9mg.