Best Sonora Chicken Recipes

SONORA CHICKEN

Steps:

• 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.

SPICY SONORA CHICKEN & PASTA

Steps:

• Boil the noodles until they are tender, drain & put into a large serving bowl along with the cooked chicken.
• Heat the queso dip, tomato sauce, & black beans in a sauce pan. Pour over the noodles once hot.
• Top with the diced tomatoes & serve hot.

SONORA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl.
• Cut chicken into bite-size pieces and spread half on bottom of 13x9-inch Pyrex baking dish.
• Cover with half the tortilla pieces, then half the sauce and half of the two cheeses.
• Repeat the layers with the remaining ingredients.
• Bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly.

SONORA CHICKEN STRUDEL

Steps:

• In a wide frying pan, heat oil over medium low heat until it shimmers. Reduce heat to low and add tomatoes, garlic, chilies, onions and cumin. Cook, uncovered, stirring occasionally, until the mixture is thick, about 30 minutes. Set aside to cool slightly.
• Preheat oven to 400. Butter a 9 x 13 glass pan. In a large bowl, combine chicken, cheddar, sour cream and salt. Stir in tomato mixture. Pour into the pan.
• Working quickly with the Phyllo, lay one sheet at a time over the chicken tomato mixture and brush thinly but thoroughly with melted butter. Continue until you're almost out of butter, then lay the last piece of phyllo and brush with butter. With a sharp knife, cut down thru layers of phyllo to make nine evenly spaced rectangular servings.
• Bake 20 to 30 minutes or until filling is hot and phyllo is golden brown. Serve immediately.

SONORA CHICKEN PASTA

Steps:

• In a medium saucepan, heat drained black beans over medium heat; set aside.
• In a medium saucepan, melt cheese and sour cream.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a bowl.
• Add hot pepper sauce, Worcestershire sauce, dried red pepper flakes, and salt and pepper to taste to cheese sauce when melted; mix well.
• Spoon sauce over pasta and top with beans, tomatoes, green onions and chicken; serve.

SONORA CHICKEN

Steps:

• Cube meat and place at bottom of large casserole. Layer cut or shredded corn tortillas. Place a layer of sauce after blending well in blender. Add a layer of grated sharp cheddar and mozzarella cheese. Bake at 350 degrees for 45 minutes; add cheese. Bake an additional 15 minutes.

RUBY TUESDAY'S SONORA CHICKEN PASTA

Steps:

• Place pasta in mixing bowl. Add cheese sauce and toss
• to coat evenly. Pour into heated bowl. Place chicken
• on top of pasta, then ladle black beans on top.
• Sprinkle with diced tomatoes and chopped greeen
• onions.
• Melt butter or margarine in a saucepan and add onion and garlic. Saute until onion is transparent. Stir in the flour to make a roux and cook for 5 minutes, stirring often. Mix the hot water, chicken stock, and half-and-half. Add mixture slowly to roux, stirring
• constantly.
• Allow to cook 5 minutes. Sauce should have the consistency of honey). Add salt, sugar, hot sauce,
• lemon juice, cayenne, and parmesan cheese to sauce.
• Stir to blend. Do not allow to boil. Add Velveeta to sauce and stir until melted. Add salsa and
• sour cream to sauce and blend. Makes 5 cups.

FRIED CHICKEN, SONORA STYLE

Steps:

• 1. In a medium saucepan of boiling water, cook the diced potatoes until barely tender, 4 to 5 minutes. With a slotted spoon transfer the potatoes to a colander and rinse under cold running water to stop the cooking. Reserve in a bowl. In the same pan of boiling water cook the zucchini until barely tender, about 40 seconds. Drain and cool under running water. Reserve in a separate bowl. 2. Preheat the oven to 200°. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat and cook the chicken, 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part. Season with 1/2 teaspoon of the salt, pepper, and oregano. Transfer to a platter, cover, and keep warm in the oven. 3. In the same skillet, add the remaining oil and the reserved potatoes, vinegar, chili powder, and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, until the potatoes start to brown, 6 to 8 minutes. Add the zucchini and cook, stirring, until completely heated through, 3 to 4 minutes. Adjust seasoning. Arrange the vegetables around the chicken on the platter. Garnish with the lettuce leaves and tomatoes. Scatter the jalapeños over the chicken.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.