Ingredients:
2 cups tortilla chips, slightly broken
4 ounces shredded hot monterey jack pepper cheese
2 1/2 cups chopped cooked chicken
1 cup sour cream
1/2 cup chopped onions
1 (10 3/4 ounce) cans condensed cream of chicken soup
1 (4 ounce) cans chopped green chilies
2 (6 ounce) packages Martha White yellow cornbread mix
1 1/3 cups milk
4 ounces shredded cheddar cheese
Directions:
Heat oven to 400 F.
Grease 10 1/2-inch cast iron or oven-proof skillet.
Sprinkle tortilla chips evenly in bottom of skillet.
Sprinkle with Monterey Jack cheese.
In medium bowl, combine chicken, sour cream, onion, soup and chilies; mix well.
Spoon chicken mixture evenly over cheese.
In another medium bowl, combine cornbread mix and milk; stir until smooth.
Stir in cheddar cheese.
Spoon over chicken mixture; spread evenly.
Bake at 400 F for 28 to 38 minutes or until golden brown.
Servings: 8
Time preparation: 15 min.
Time total: 53 min.