Crunchtastic Chicken Chipotle Cornbread
- Heat oven to 400º F.
- Spray a 10 1/4-inch cast iron skillet with no-stick cooking spray.
- 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.
- Combine sour cream, avocado, lime juice and peel. Stir in cabbage and cilantro. Mix well. Salt and pepper to taste.
- 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.