Mexican Skillet Chicken Delicioso

READY IN: 53mins
Recipe by Elizabeth Fullerton

Another winning entry from the Martha White Bake-Off.Created by Jane W. Flowers of Baton Rouge, Louisiana.

Top Review by fab.butcher

I altered this recipe a bit, but we still loved it. I used flour tortillas instead of chips, mozarella instead of monterey jack and omitted the green chilis and served with green chili salsa on top. I also cooked the cornbread separately. It turned out great! Thanks for the great starting point.

Ingredients Nutrition


  1. Heat oven to 400°F.
  2. Grease 10 1/2-inch cast iron or oven-proof skillet.
  3. Sprinkle tortilla chips evenly in bottom of skillet.
  4. Sprinkle with Monterey Jack cheese.
  5. In medium bowl, combine chicken, sour cream, onion, soup and chilies; mix well.
  6. Spoon chicken mixture evenly over cheese.
  7. In another medium bowl, combine cornbread mix and milk; stir until smooth.
  8. Stir in cheddar cheese.
  9. Spoon over chicken mixture; spread evenly.
  10. Bake at 400°F for 28 to 38 minutes or until golden brown.

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