Mexican Skillet Chicken
Filling: 2 cups corn tortilla chips, coarsely broken 1 cup (4-ozs.) shredded Monterey Jack cheese with jalapeños 2 1/2 cups chopped cooked chicken or turkey 1 (10 3/4-oz.) can condensed cream of chicken soup 1 cup sour cream 1 (4-oz.) can chopped mild green chilies, drained 1/2 cup finely chopped onion Topping: 2 (6-oz.) pkgs. yellow cornbread mix 1 1/3 cups milk 1 cup (4-ozs.) shredded Cheddar cheese Heat oven to 400F. Grease a 10 1/2-in. cast iron skillet. Sprinkle tortilla chips evenly over the bottom of the skillet. Sprinkle with Jack cheese laced with jalapeño bits. In a medium mixing bowl, combine chicken or turkey, the undiluted chicken soup, sour cream, mild green chilies and finely chopped onion. Spoon this mixture evenly over the cheese and chips in the iron skillet. In a medium mixing bowl, combine cornbread mix and milk; stir until smooth. Stir in Cheddar cheese. Spoon over chicken mixture; spread evenly. Bake at 400F. for 28 to 38 minutes or until golden brown. Yield: 8 servings " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
