Chicken and Corn Pies with Cornbread Crust Recipe

Ingredients

1 (10 oz) can enchilada sauce
1 (10 oz) can Mexican diced tomatoes with lime juice and cilantro, drained
2 cups frozen while kernel corn
1 tea. chile powder
3 cups chopped cooked chicken
1 (6 oz) pkg. Mexican-style cornbread mix
2/3 cup milk
1 egg
2 Tbsp. vegetable oil
1 cup (4 oz) shredded Mexican four-cheese blend, divided

Preparation

Step 1

Preheat oven to 375 degrees.

Stir together first 4 ingredients in a 3 1/2 qt. saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.

Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.

Pour chicken mixture into 5 lightly greased (10 oz) ramekins (the crock soup bowls?). Spoon cornbread mixture over hot chicken mixture. Sprinkle with remaining 1/4 cup cheese. Place ramekins on 2 jelly-roll pans.

Bake at 375 for 30 minutes or until golden and bubbly.