Well, now, if you’re lookin’ for a good, hearty dish that’ll fill yer belly and warm yer soul, you gotta try this here Chicken Sonora. It’s a simple, yet mighty tasty dish, and I reckon it’ll make you feel right at home, whether you’re sittin’ around a campfire or just want somethin’ to whip up quick in the kitchen. I’m gonna tell ya how to make it step by step, so pay close attention, and don’t be shy with the ingredients, ‘cause the more the better!
What You’ll Need:
- Chicken (You can use breasts or thighs, whatever you got around)
- Two cans of cream of mushroom soup
- Two cans of cream of chicken soup
- A can of chili without beans (get the mild stuff, if you can’t handle too much heat)
- Some salsa (about a cup or so)
- A good splash of milk
- One white onion, chopped up fine
- Flour tortillas (about 6 to 8)
- Some cumin, paprika, and salt – just to taste
How to Make It:
First things first, get that oven heated up to 350°F. Ain’t no point in startin’ if the oven ain’t ready. While the oven’s doin’ its thing, grab yourself a big ol’ bowl and dump in your two cans of cream of mushroom and cream of chicken soup. Then, open up that chili and pour it right in. Stir it all up real good, make sure it’s mixed nice and smooth.
Now, don’t forget about that salsa! You wanna add about a cup of it in there too. Give it a good stir, and then toss in your milk – just a little bit, ‘bout a half cup should do. You want it creamy but not too runny. Add the chopped white onion in there too, and sprinkle in some cumin and paprika. You don’t need to go overboard with the seasonin’, just enough to give it that southwestern flavor that’ll make you think you’re sittin’ down to a good ol’ country meal.
Once all that’s in the bowl, you’re gonna want to chop up your chicken into nice little chunks. Not too big, not too small. About one inch pieces work just fine. Toss that chicken into the mix and stir it around until every little piece is covered in that creamy goodness.
Now, grab your tortillas and lay them down on the bottom of a big ol’ baking dish. You can tear them up a bit, don’t gotta be perfect. Just make sure they cover the bottom of the dish. Then, pour your chicken mixture right over the tortillas, spreading it out so it covers the whole thing. You’re gonna want to cover that dish up with some foil so the chicken stays moist and cooks up nice and tender.
Put it in the oven and bake it for about 30 minutes. After that, take the foil off and let it bake for another 10 minutes, just to get a nice golden top. When it’s done, you’ll see it all bubbly and ready to eat.
Serving It Up:
Once it’s out of the oven, let it cool for a minute or two before you start servin’. You can dish it up with a side of rice or some beans if you want. Or just eat it as it is, ‘cause it’s mighty filling on its own.
This here Chicken Sonora is a dish that’s easy to make and sure to please the whole family. Whether you’re cookin’ for a bunch of hungry kids or just need somethin’ to put a smile on your face after a long day, this’ll do the trick. It’s got that perfect balance of creamy, spicy, and savory flavors, and the chicken comes out so tender you’ll think it’s been slow-cooked all day.
So don’t be shy, give it a try. You’ll be glad you did!
Tags：[Chicken Sonora, Mexican chicken casserole, easy chicken recipe, southwestern chicken, comfort food, baked chicken recipes, creamy chicken casserole, tortilla casserole, family dinner recipes]
