Sonora Chicken Pasta Food

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.

COPYCAT RUBY TUESDAY'S SONORAN CHICKEN PASTA RECIPE

Steps:

• Combine the cheese spread with the cream in a small saucepan, then cook over medium to low heat. Stir the cheese often until it melts and becomes smooth. Set aside.
• Heat the olive oil in a skillet over medium heat. Add the garlic, green chili pepper, red chili pepper, and yellow onion. Saute until translucent.
• Deglaze with white wine and reduce briefly.
• Add the cheese sauce, granulated sugar, and ground cumin. Bring the sauce to a simmer.
• Continue simmering for 5 to 7 minutes or until the flavors meld and incorporate, stirring occasionally.
• Adjust seasoning with salt and pepper. Set aside.
• Melt the butter in a deep skillet over medium heat. Add the paprika and roast briefly.
• Remove the pan from the heat, add the pasta, and toss to combine. Return to the heat and warm through.
• Transfer roughly ¼ of the pasta to a plate and pour about ⅓ cup of cheese sauce over the pasta.
• Place roughly 5 ounces of cooked and sliced chicken breasts on top.
• Add ⅓ cup of the black beans over the chicken.
• Add roughly ¼ cup of chopped tomatoes to the beans.
• Garnish with green onions and serve. Enjoy!

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.

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 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 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.