For a spicier kick, use a hotter picante sauce or add a pinch of cayenne pepper to the chili mixture. Feel free to substitute the cream of mushroom soup with cream of celery or cream of onion soup for a different flavor profile. To prevent the tortillas from becoming soggy, you can lightly toast them in a dry skillet before assembling the casserole. This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold. Garnish with fresh cilantro, diced tomatoes, or a dollop of sour cream for added freshness and flavor.
Sonora Chicken
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PREP TIME20 mins
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COOK TIME1 hrs 35 mins
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TOTAL TIME2 hrs 15 mins
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SERVING8 People
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VIEWS198
This reimagined Sonora Chicken casserole is a delightful symphony of Southwestern flavors, transforming humble ingredients into a comforting and unforgettable culinary experience. Layers of tender chicken, vibrant chili sauce, and melty cheeses create a dish that's both satisfying and incredibly delicious.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol164 mg
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Fiber5 g
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Protein57 g
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Saturated Fat15 g
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Sodium1350 mg
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Sugar4 g
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Fat30 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350 degrees F (175 degrees C). Place the chicken breasts in a baking dish and cover tightly with a lid or foil. (5 minutes)
02 Step
Recipe View Bake the chicken in the preheated oven for 1 hour, or until cooked through. Remove from the oven and let cool slightly. (60 minutes)
03 Step
Recipe View Once cool enough to handle, shred the chicken meat, discarding the bones and skin. (15 minutes)
04 Step
Recipe View In a large bowl, combine the chili, cream of mushroom soup, cream of chicken soup, chopped onion, picante sauce, milk, cumin, and garlic powder. Stir until well combined. (5 minutes)
05 Step
Recipe View Lightly grease a 9x13-inch baking dish. Spread half of the shredded chicken evenly across the bottom of the dish, followed by half of the tortilla strips. Pour half of the chili sauce mixture over the tortillas, then sprinkle with half of the Cheddar and Monterey Jack cheeses. (10 minutes)
06 Step
Recipe View Repeat the layers with the remaining shredded chicken, tortilla strips, chili sauce mixture, Cheddar cheese, and Monterey Jack cheese. (10 minutes)
07 Step
Recipe View Bake in the preheated oven for 35 to 40 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let rest for 10 minutes before serving. (45 minutes)
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Franz Goodwin
Jun 18, 2025I substituted the cream of mushroom soup with cream of celery because that is what I had on hand. It turned out good!
Adele Christiansen
Apr 25, 2025I used rotisserie chicken to save time and it worked great.
Rosella Sporer
Feb 27, 2025The recipe was easy to follow and the casserole turned out perfectly. Will definitely make again!
Amiya Weber
Oct 26, 2024This is a great make-ahead meal. I assembled it the night before and baked it the next day.
Connie Kessler
Aug 12, 2024This was a huge hit with my family! Even my picky eaters loved it.
Mauricio Wintheiser
Jan 8, 2024My tortillas got a little soggy, next time I'll try toasting them first as suggested in the tips.
Nova Powlowski
Nov 12, 2023I added a can of diced tomatoes with green chiles for extra flavor and it was amazing!
Isidro Terry
Nov 3, 2023I didn't have any picante sauce, so I used a jar of salsa, and it turned out great.