The National Cornbread Festival South Pittsburg, Tennessee

South of the Border Chicken Fiesta

1/4 cup butter
1 small onion, chopped
1 clove garlic, minced
2 (6 oz.) pkgs. southwestern seasoned, fully-cooked chicken breast strips
1 (10 3/4 oz.) can southwestern style pepper jack condensed soup
1/2 cup sour cream
1 (15 oz.) can black beans, drained and rinsed
1 (4 oz.) can chopped green chiles, divided
1 (7.0 oz) pkg. Martha White® Sweet Yellow Cornbread Mix
3/4 cup Mexican style shredded cheese
1/2 cup milk
1/2 cup cream style corn
1 egg
Garnishes
- Shredded lettuce, sour cream, salsa and Mexican style shredded cheese

1 . Heat oven to 375º F. Melt butter in 10-½ inch Lodge cast iron skillet. Add onion and garlic; cook until tender. Transfer to medium bowl; set aside.
2 . With paper towel, wipe out skillet. Combine chicken, soup, sour cream, beans and 4 tablespoons of the chilies in skillet; stir until blended.
3 . In bowl with cooked onions and garlic, add cornbread mix, cheese, milk, corn, egg and remaining chilies; stir until blended. Spread cornbread mixture over chicken filling. Bake at 375º for 30-35 minutes or until cornbread topping is golden brown. (Place foil or pan on lower rack, in case filling bubbles over.) Cut into wedges and garnish each slice with shredded lettuce, sour cream, salsa and cheese.

8 servings