Chicken Sonora Casserole
This Chicken Sonora casserole is a creamy, cheesy dinner made with tender chicken, corn tortillas, and a hint of spice. It’s an easy, comforting weeknight meal using simple ingredients or leftover rotisserie chicken.
Servings: 8
Equipment
- 9X13 Glass Pan
Ingredients
- 2 whole Chicken Breasts Cooked and Shredded
- 2 tsp Oil
- 1 Medium Onion
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Mushroom Soup
- 1 14.5 Oz Can No Bean Chili
- 1/2 Cup Milk ( Dairy or Non Dairy)
- 2 Cups Mozzarella Cheese (More if Needed)
- 12 Corn Tortillas (More If Needed)
Instructions
- In a Small Sauté pan heat 2 tsp of oil.
- While pan and oil are heating. Dice the Onion.
- Once the Onion is diced, transfer to the pan and cook until tender about 4-5 Mins. Once onions are cooked set aside.
- In a medium mixing bowl add in the condensed soups, the no bean chili, cooked diced onions and the milk. Mix until well combined.
- In your pan place about 3/4 cup of sauce, Place Corn tortillas on top of sauce. Layer tortillas with more sauce, then place shredded chicken on top, with Mozzarella cheese. Continue layering until the pan is full.
- For the Final Layer cover with sauce and top with cheese.
- Cover and Bake at 350° for 45 Minutes
- Once casserole is finished remove from oven and let cool. Serve with your favorite sides and enjoy!
