Chicken-and-corn Pies With Cornbread Crust

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 5
• 1 (10 ounce) can enchilada sauce
• 1 (10 ounce) can diced tomatoes with green chilies
• 2 cups frozen corn
• 3 cups chopped cooked chicken
• 1 (6 ounce) package mexican cornbread mix
• 2/3 cup milk
• 1 large egg
• 2 tablespoons vegetable oil
• 4 ounces shredded mexican blend cheese (1 cup)

Recipe

• 1 preheat oven to 375 degrees.
• 2 stir together enchilada sauce and next 3 ingredients in a 3 1/2 quart saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. stir in chicken.
• 3 whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
• 4 pour chicken mixture into 5 lightly greased (10 oz.) ramekins. spoon cornbread mixture over hot chicken mixture. sprinkle evenly with remaining 1/4 cup cheese. divide ramekins onto 2 jelly roll pans.
• 5 bake for 30 minutes or until golden and bubbly. serve with a dollup of sour cream on top.