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Mexican Chicken Skillet
1 C. sour cream
1 (10 3/4-oz.) can cream of chicken soup, undiluted
1 (4-oz.) can green chilies, diced and peeled
1 chopped onion
2 1/2 C. cooked chicken, diced
2 (6-oz.) pkgs. yellow cornbread mix
milk
1 C. grated cheddar cheese
2 C. corn tortilla chips, slightly broken
1 C. grated Monterey Jack cheese with jalapeños
Heat oven to 400°F. Grease large cast iron skillet.
Combine sour cream, soup, chilies, onions and chicken.
Make cornbread batter (with milk) following the instructions on the packages.
Add grated Cheddar cheese to the batter.
Cover the bottom of the skillet with the broken tortilla chips. Sprinkle the
grated Monterey Jack Cheese over the chips.
Spread your sour cream and chicken mixture over the cheese and chips.
Carefully spread your cornbread batter over the chicken layer.
Bake at 400°F. for 25 to 30 minutes or until golden brown.
Makes 6-8 servings.
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