This recipe is one that has been in my file for many years. I don't even remember where I got it, but it is easy and very good. It is gooey, cheesy and not low fat. I don't even know the original name of this dish, but we call it Mexican Casserole.
2 cups tortilla chips, broken into pieces
1 cup shredded Monterey Jack cheese
2 1/2 cups chopped/shredded cooked chicken
1 can cream of chicken soup
1 cup sour cream
1 4 oz. can chopped mild green chilies, drained
1/2 cup chopped onion (optional-I did not use)
2 boxes Jiffy Cornbread Mix
1 1/3 cup milk
1 cup shredded cheddar cheese
Preheat oven to 400 degrees. Grease 9 x 13 baking dish.
Sprinkle chips evenly over the bottom of the pan.
Sprinkle Monterey Jack cheese on top of chips.
In a large mixing bowl, combine chicken, soup, sour cream, green chilies and onion (optional). Blend well and spread over chips and cheese. It is easiest to put large spoonfuls all over the baking dish and then carefully spread out the mixture.
In a medium mixing bowl, combine cornbread mix and milk. Stir until smooth. Stir in cheddar cheese. Spoon over chicken mixture, spread to cover evenly.
Bake at 400 degrees for 25-35 minutes. You want the crust to be golden brown and set.
All you need is a green salad or fruit salad, and you have a complete meal. I'm joining Michael @ Designs by Gollum today for Foodie Friday. The place to find the best recipes in all of Blogland!