CHICKEN SONORA
Layered chicken enchiladas with a chili cream sauce.

3 lb. chicken breasts, baked and chunked
1 dozen flour tortillas, torn into quarters
½ lb. Monterey jack cheese, shredded
½ lb. cheddar, shredded

Mix Sauce together:
½ cup mild taco sauce
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can chili without beans
½ cup milk
1 small can chopped green chili peppers
1 small onion, chopped

These ingredients will give you a bit more then you need. Use your best judgment when building this casserole so that it doesn’t overfill your pan.

Layer in a 9x13 ungreased pan:
½ chicken, ½ tortillas, ½ sauce, ½ each cheese
Repeat layers.

Place dish in jelly roll pan lined with aluminum foil to catch any drips!

Bake at 350 degrees for 40-60 minutes, until bubbles. Let sit for a few minutes before serving with sour cream.