CHICKEN:

2 lbs. Velveeta cheese
1 can diced Rotel
1 can mild enchilada sauce
1 can cream of mushroom soup
1/2 tsp. chili powder
6-8 cooked chicken breasts, deboned
1 lg. pkg. Tostado chips

Mix first 5 ingredients in large bowl and melt in microwave. (Reserve one cup of cheese mixture for Mexican cornbread.) In a 9 x 13 inch pan, place a layer of chips on bottom, then a layer of chicken pieces, than a layer of cheese mixture. Keep layering until all chicken and cheese mixture is used. Top with chips and bake at 300 degrees for 20-30 minutes.

CORNBREAD:

1 1/2 c. corn meal
1 c. milk
2 eggs
1/4 c. oil
1 c. frozen whole kernel corn
1 c. Velveeta cheese mixture, reserved from above recipe
1 tsp. salt
1/2 tsp. baking soda

Mix all ingredients well. Place in iron skillet or baking dish. Bake at 350 degrees for 45 minutes or until done.