Chicken Taco Cornbread Pie

Well here is the Mexican Dish I promised. This is a very simple and easy recipe that the whole family will love. I made some slight changes. The recipe originated here she has some great recipes so take the time to look around.
printable

Dressing:

Dressing
1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves (or 1/2 cup freeze dried cilantro)

Filling:

3 chicken breasts cubed
2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1/2 can of finely chopped green chillies
3 tablespoons finely chopped cilantro leaves (or 2 T. freeze dried cilantro)
1/2 teaspoon salt
1 1/2 - 2 TBL taco seasoning
1/4 teaspoon black pepper
1/2 - 3/4 can (14 1/2 oz.) diced tomatoes with green chilies (Rotel Original Mild)*if you like it hot use the original and use the entire can*

Cornbread I used 2 boxes of Jiffy cornbread mix (8.5 oz) followed the directions and then added 1/4 cp of sugar..habit I guess I like sweet cornbread and it really did add a nice flavor to the dish.

Cheese Topping I used 1 1/2 cup Colby & Monterey Jack cheese, shredded

Toppings when finished and ready to serve
3 cups shredded romaine
1 cup chopped tomatoes
additional cheese if wanted

Directions:
1. Heat oven to 400 degrees F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.
2. In skillet, heat olive oil over medium heat. Add onion, and garlic; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, and cook til done about 10 minutes add cilantro, salt, green chillies taco seasoning, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. If you used your 12 in. cast iron skillet Wipe out skillet with paper towel; grease.
3. In large bowl combined cornbread mix as per directions and add the sugar *if you want* . Pour cornbread mixture into skillet. Spoon chicken mixture over cornbread mixture; sprinkle with cheese.
4. Bake at 400 degrees F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing YUMMY!!!!!

This first picture is how it looked coming out of the oven and boy did it ever smell wonderful. The bottom photo didn't come out the greatest but you get the idea. I really should have taken 1 photo without all the topping and then this one ...oh well live and learn. I sure hope you will try this one and if you do drop me a comment.




Hope everyone has a safe and wonderful 4th of July. Remember to keep our soldiers in your prayers for them we owe our Freedom and safety. And of course Remember Find the time to DO The things You love.
hugs,
Donna