South of the Border Chicken Fiesta

By: Prepared by Traci Mitchell (Winner of the Martha White Cornbread Mix at the 2004 National Peanut Festival in Dothan, AL.)

Posted: Tue 3:16 PM, Mar 21, 2006

Ingredients

Filling

2 (6 oz.) pkgs. Southwestern seasoned, fully cooked Chicken Breast Strips

1 (10 3/4 oz.) can Southwest Style Pepper Jack soup

1/2 cup sour cream

1 (15 oz. Can black beans, drained

4 tbsp. Green chilies, chopped

Topping

1/4 cup butter

1 small onion, chopped

1 clove garlic, minced

1 (7 oz.) pkg. Martha White Sweet Yellow Corn bread Mix.

3/4 cup Mexican style shredded cheese

4 tbsp. Green chilies, chopped

1/2 cup milk

1/2 cup cream style corn

1 egg

Shredded lettuce

Sour cream

Salsa

Mexican style shredded cheese

Directions

1. Heat oven to 375 degrees

2. Melt butter in a 10 1/4 inch skillet & sauté onion and garlic until tender.
In a medium bowl, combine all fillings ingredients; stir until smooth. Set
aside.

3. In a separate bowl, combine topping ingredients. Including sautéed onion & garlic.

4. With a paper towel wipe skillet clean. Pour filling ingredients into skillet.

5. Spread cornbread mixture over chicken filling. Bake at 375 degrees for 30-35 minutes or until cornbread topping is golden brown.

6. Cut into wedges and garnish each slice with shredded lettuce, sour cream, cheese and salsa.

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