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Sonora-Style Chicken Casserole

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PREP TIME
20 min
COOKING TIME
95 min
TOTAL TIME
135 min
SERVINGS
8 servings
Dinner
Sonora-Style Chicken Casserole
Ingredients
  • 6 large bone-in chicken breast halves
  • 1 (15 ounce) can chili, no beans
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (10 ounce) can cream of chicken soup
  • 1 small onion, chopped
  • 1 cup picante sauce
  • 1/2 cup milk
  • 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
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees F (175 degrees C). Place chicken in a baking dish and cover it with aluminum foil to prevent drying out.
2
After the oven has reached the desired temperature, bake the chicken for 1 hour. Once done, transfer it to a plate and let it cool down completely.
3
While the chicken is cooling, take out the bones and tear the meat into small, bite-sized pieces.
4
Simultaneously, combine chili, condensed soups, diced onion, picante sauce, milk, ground cumin, and garlic powder in a large mixing bowl.
5
Arrange half of the shredded chicken at the bottom of a 9x13-inch baking dish, followed by half of the tortilla pieces on top. Pour half of the sauce over the tortillas, and sprinkle with half of each Cheddar and Monterey Jack cheese. Repeat this layering process with the remaining ingredients.
6
Bake the dish in the preheated oven for 35 to 40 minutes, or until the cheese has melted and the sauce is bubbling and hot.