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Saturday, September 26, 2009

Mexican Skillet Delicioso by Ashley

I made this last week for my fam. It makes a ton, so you can have some friends over easily to help eat it, but it is also good leftover. You could pair it with black beans, refried beans, and salsa and chips.


Ingredients:
(Filling)
2+ cups of crushed tortilla chips
2 cups cooked, shredded chicken
1/2 cup chopped onion
1 cup sour cream
1 can cream of chicken soup
8 oz.+ shredded cheese
4 oz. can green chilies (you could use salsa or Rotel)

(Topping)
12 oz. of cornbread mix (1 1/2 boxes Jiffy or 2, 6 oz. pouches of Martha White) mix according to package
4 oz. shredded cheese

Preheat oven 400 degrees. Mix chicken, soup, 4 oz. cheese, sour cream, and chilies.
In a skillet coat the bottom with cooking oil or Pam
Layer crushed tortilla chips, 4 oz. shredded cheese, chicken mixture.
Mix cornbread and cheese and pour on top.
Bake for 38-42 minutes. Top should be golden brown. (Mine took less time)

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