Mexican Skillet Chicken
From cuzpat 14 years ago
- 55 minutes to make
- Serves 8
Great mexican chicken dish that won second place in a national cornbread cook-off
Ingredients
- 2 cups corn tortilla chips, coarsely broken shopping list
- 1 cup (4 ounces) shredded monterey jack cheese with jalapenos shopping list
- 2 1/2 cups chopped cooked chicken or turkey shopping list
- 1 (10 3/4-ounce) can condensed cream of chicken soup shopping list
- 1 cup sour cream shopping list
- 1 (4-ounce) can chopped mild green chilies, drained shopping list
- 1/2 cup finely chopped onion shopping list
- Topping: shopping list
- 2 (6-ounce) packages yellow cornbread mix shopping list
- 1 1/3 cups milk shopping list
- 1 cup (4 ounces) shredded cheddar cheese shopping list
How to make it
- Heat oven to 400 degrees. Grease a 10 1/2-inch cast iron skillet. Sprinkle tortilla chips evenly over the bottom of the skillet.
- Sprinkle with Jack cheese laced with jalapeno 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 400 for 28 to 38 minutes or until golden brown.
The Rating
Reviewed by 6 people-
Sounds good. Five.
mrsc543
in North Reading loved it
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Nice. Mexican comfort food. I can dig it.
rottman
in Nottingham loved it
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love mexican food!
hunnee
in Nanaimo loved it
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