4 Old El Paso tostacos shells
1 (8 oz.) pkg. cornbread mix, divide usage
2 c. (approximately 1 lb.) chicken, cooked and shredded
1 (12 oz.) jar Old El Paso chopped green chilies
1 c. (4 oz.) shredded Monterey Jack cheese

Preheat oven to 350 degrees. Heat shells for 5-7 minutes. Prepare cornbread mix as directed on package. Using half of the mixture, spread equal amounts of cornbread in shells.

In small bowl combine chicken, salsa and green chilies. Spoon into shells. Spread remaining cornbread mixture over chicken. Top with cheese. Bake for 20 minutes. Makes 4 servings.