Mexican Chicken Skillet

1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 (4 ounce) can green chiles, diced and peeled
1 chopped onion
2 1/2 cups cooked chicken, diced
2 (6 ounce) packages yellow cornbread mix
Milk
1 cup grated cheddar cheese
2 cups corn tortilla chips, slightly broken
1 cup grated Monterey jack cheese with jalape os

Heat oven to 400 degrees F. Grease a large cast iron skillet.

Combine sour cream, soup, chiles, onions and chicken.

Make cornbread batter (with milk) following the instructions on the packages. Add grated cheddar cheese to the batter.

Cover the bottom of the skillet with the broken tortilla chips. Sprinkle the grated Monterey jack cheese over the chips. Spread your sour cream and chicken mixture over the cheese and chips.

Carefully spread cornbread batter over the chicken layer.

Bake at 400 degrees F for 25 to 30 minutes or until golden brown.

Makes 6-8 servings.