Made this last weekend and fell in love. I added some cumin to the chicken mixture, and I LOVE green chilies so used 2 cans of those. I also used Kraft's Classic Mexican Cheese blend - oh so delish! As far as cooking the chicken, I diced some nearly-frozen boneless skinless chicken breasts and cooked them like I would for stir fry, and it didn't take much time at all. I actually ended up using MORE sour cream to serve with it, as the sour-ness of the sour cream seemed to really compliment the sweetness of the cornbread. I also used mexi-corn (it was what I had on hand) and the extra flavor of the peppers in the mexi-corn really added some zip to the cornbread base. I will likely sautee some green and red peppers along with the onion and garlic next time. I will be making this again and again...I'm still eating the leftovers which seem to get more and more yummy with each day. Thanks for sharing!!
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Made this last weekend and fell in love. I added some cumin to the chicken mixture, and I LOVE...