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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 549.5
  • Total Fat: 17.7 g
  • Cholesterol: 104.8 mg
  • Sodium: 1,603.1 mg
  • Total Carbs: 48.7 g
  • Dietary Fiber: 7.5 g
  • Protein: 50.2 g

View full nutritional breakdown of LaRaine's Revamped Sonora Chicken calories by ingredient
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LaRaine's Revamped Sonora Chicken

Submitted by: LARAINE


Number of Servings: 8

Ingredients

    Chicken Breast, no skin, 32 ounces
    Low Fat cream of mushroom soup 1 can 10 oz
    Low Fat cream of chicken soup 1 can 10 oz
    Chili,1 can no beans
    Pace picante sauce 1 cup
    Low Fat milk 1/2 cup
    Onion,1 small chopped
    1/2 teaspoon ground cumin
    1/2 teaspoon garlic powder
    12 Whole wheat tortillas, torn into strips
    Low Fat Cheddar cheese 8 oz shredded
    Low Fat Monterey Jack cheese 6 oz shredded

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes. Serve with salad for a complete meal.


Number of Servings: 8

Recipe submitted by SparkPeople user LARAINE.






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