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Mexican Skillett Chicken Deliscioso




Source of Recipe


Baton Rouge Advocate


List of Ingredients





1 cup 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 cups cooked chicken, diced
2 (6-oz.) pkgs. Martha White Yellow Cornbread Mix
Milk
1 cup grated Cheddar cheese
2 cups corn tortilla chips, slightly broken
1 cup grated Monterey Jack cheese with jalapeños



Recipe



1. Heat oven to 400 degrees. Grease large cast-iron skillet.

2. Combine sour cream, soup, chilies, onions and chicken.

3. Make cornbread batter (with milk) following the instructions on the packages. Add grated Cheddar cheese to the batter.

4. Cover the bottom of the skillet with the broken tortilla chips.

5. Sprinkle the grated Monterey Jack cheese over the chips.

6. Spread the sour cream and chicken mixture over the cheese and chips.

7. Carefully spread the cornbread batter over the chicken layer.

8. Bake at 400 degrees for 25 to 30 minutes or until golden brown.

Makes 6-8 servings.