2 cups corn tortilla chips (slightly broken) 2 ½ cups cooked chicken – diced 1 cup sour cream 1 (10 ¾ oz.) can cream of chicken soup – undiluted 1 (4 oz.) can green chilies, diced and peeled 1 chopped onion 1 cup grated Monterey Jack Cheese with Jalapenos 2 (6 oz.) packages Martha White Yellow Cornbread Mix 1 cup grated cheddar cheese ----------------------------------- 1. Heat oven to 400 degrees. Grease large cast-iron skillet. 2. Combine sour cream, soup, chilies, onions and chicken. 3. Make your cornbread (with milk), following the instructions on package. Add 1 cup grated cheddar cheese. 4. Cover the bottom of the skillet with the broken tortilla chips. 5. Sprinkle the grated Monterey Jack Cheese over the chips. 6. Spread your sour cream and chicken mixture over the chips. 7. Carefully spread the Martha White Cornbread batter over the chicken layer. 8. Bake at 400 degrees for 25 to 30 minutes, or until golden brown.
