My sister-in-law Alice makes something similar to this but with ground beef and it is great. 2004 Winning Taste Recipe Contest
Third Place Winner
Sandi Klingler
3 boneless, skinless split chicken breasts or Rotisserie chicken
5 tablespoons butter or vegetable oil
1 cup chopped sweet onion (such as Vadalia)
3 cloves garlic, minced
1 cup chopped red bell pepper
1 package (1.25 ounces) Fajita seasoning mix
1 can (10 ounces) Mexican-style diced tomatoes with green chilies, lime juice and cilantro
1 tablespoon lime juice
1 tablespoon sugar
2/3 cup black beans, rinsed and drained
3 cups corn chips, coarsely broken, divided
2 eggs
½ cup small curd cottage cheese
1¼ cups shredded Monterey Jack and Cheddar cheese blend, divided
1 can (14.75 ounces) creamed corn
1 package (6 ounces) yellow cornbread mix
¼ cup finely chopped sweet onion
Diced tomatoes, sliced scallions (green onions), sour cream, garnish, optional
Salsa to serve, optional
Directions:
Preheat oven to 400°F. Cut chicken into 1-inch by ½-inch pieces. Set aside.
Heat butter in deep 10-inch cast iron skillet. Add 1 cup onion, garlic and bell pepper. Sauté until tender. Add chicken pieces. Cook and stir until opaque and no longer pink inside. Stir in Fajita seasoning mix, tomatoes, lime juice, sugar, and black beans. Cook until heated then remove to bowl.
Sprinkle 2 cups broken corn chips in bottom of same skillet. Return chicken mixture to skillet over chips. Combine 1 egg, cottage cheese and 1 cup of shredded cheese in separate bowl. Spread evenly over chicken layer. Sprinkle with remaining cup broken chips.
Place corn, cornbread mix, ¼ cup onion, and remaining egg in bowl. Stir until blended and spread evenly over layer of chips to completely cover. Sprinkle with remaining ¼ cup shredded cheese.
Bake in preheated oven 25 to 30 minutes until golden brown. Let stand 10 minutes before serving. If desired, garnish top with tomatoes, scallions and sour cream or serve garnishes separately along with salsa. 6 servings
I want a bite now!!!!
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