Chicken Sonora

Layered chicken enchiladas with a chili cream sauce.

3 lb chicken breasts, baked and chunked

1 dozen flour tortillas, torn into quarters

1/2 lb. monterey jack cheese, shredded

1/2 lb. cheddar, shredded

olives and sour cream optional

Mix Sauce together:

1/2 c. mild taco sauce

1 can cream of mushroom soup

1 can cream of chicken soup

1 can chili without beans

1/2 c. milk

1 small can chopped green chili peppers

1 small onion chopped ( I use onion powder instead)

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 un-greased pan:

1/2 chicken, 1/2 tortillas, 1/2 sauce, 1/2 cheese

Repeat layers. Place dish on a 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.