South of the Border Chicken Fiesta

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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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