"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Sonora Recipe

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This recipe for Chicken Sonora, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Berg
Added: Saturday, September 16, 2006


Cook 5 good sized chicken breasts until done, shred and set aside.

1 can of chili (no beans)
1 can mushroom soup
1 can cream of chicken soup
1/4 c onions
1/2 c milk
4 oz. jar salsa
4 oz. jar of taco sauce

5-8 flour or corn tortillas cut up or rip-up

8oz. bag each of Cheddar and Monterey Jack

Cook chicken breasts and shred

Combine the other ingredients.
Cut up Tortillas

Layer (2Layers)
Chicken first

Bake in 9x13 pan @ 375 for 30 minuets
If frozen bake almost 2 hours.
Let stand atleast 15 min.

Serve with whire rice or bread and salad for a great meal.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
For smaller families, make in smaller pans and freeze for future dinners.




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