Crunchtastic Chicken Chipotle Cornbread

Submitted by gailanng

"Pull out your cast iron skillet. From Crisco's website."

 

• Ready In: 40mins
• Ingredients: 18
• Serves: 6

ingredients

• nonstick cooking spray

• Cornbread

• 1 (6 1/2 ounce) package cornbread, and muffin mix (Martha White yellow cornbread & muffin mix)
• 1 large egg
• 3⁄4 cup green tomatillo salsa
• 1 1⁄2 cups shredded cooked chicken
• 1⁄4 teaspoon dried chipotle powder
• 1⁄2 cup chopped green onion
• 1 (4 ounce) can diced green chilies
• 1 1⁄2 cups shredded monterey jack pepper cheese
• 1⁄2 cup coarsely crushed small corn chips

• Slaw

• 1⁄2 cup sour cream
• 1 avocado, mashed
• juice and peel of one lime
• 3 cups shredded cabbage
• 1 cup minced cilantro
• salt and pepper

• Toppings

• 1 cup chopped tomato
• 1 cup small corn chips

directions

1. Heat oven to 400º F.
2. Spray a 10 1/4-inch cast iron skillet with no-stick cooking spray.
3. Stir together cornbread mix, egg and salsa in medium bowl until well blended. Stir in chicken, chili powder, green onions, green chilies and 1 cup cheese. Pour into prepared skillet. Sprinkle with remaining cheese and 1/2 cup corn chips. Bake 20 to 25 minutes or until golden brown.
4. Combine sour cream, avocado, lime juice and peel. Stir in cabbage and cilantro. Mix well. Salt and pepper to taste.
5. Remove cornbread from oven and let cool 5-10 minutes. Slice cornbread into six wedges. Top each slice with the slaw, tomatoes and corn chips. Serve immediately.