Sonoran Chicken Chili Recipes

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.

Steps:

• Heat the olive oil in large saucepan over medium-high heat.
• Add the shallots and garlic.
• Sauté about 5 minutes or until the shallots are soft.
• Add the seasoned tomatoes, broth, chilies, oregano, coriander and cumin.
• Bring to a boil.
• Reduce heat and simmer for 20 minutes.
• Add the chicken and beans.
• Mix well and cook until heated through.
• Stir in lime juice and pepper.
• Spoon into bowls and garnish with cheese.

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.

Steps:

• Put the cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender.
• Remove bay leaves and throw them away. Remove the meat.
• Pour the liquid into another container. (I use a good-sized plastic pitcher.).
• Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!).
• Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
• Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
• Reduce heat and add oregano, cumin, more garlic, and salt to taste.
• Stir in the meat.
• DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
• Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.

Steps:

• In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.