Crunchtastic Chicken Chipotle Cornbread
- 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
- 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!