Chicken-And-Corn Pies With Cornbread Crust Recipe

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Chicken-And-Corn Pies With Cornbread Crust

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Ingredients:

Serving

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

Directions:

Preheat oven to 375 degrees.
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.
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. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese. Divide ramekins onto 2 jelly roll pans.
Bake for 30 minutes or until golden and bubbly. Serve with a dollup of sour cream on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	840.6 Kcal (3519 kJ)
Calories from fat	494.64 Kcal
		% Daily Value*
Total Fat	54.96g	85%
Cholesterol	159.79mg	53%
Sodium	1577.48mg	66%
Potassium	612.32mg	13%
Total Carbs	52.56g	18%
Sugars	11.58g	46%
Dietary Fiber	1.17g	5%
Protein	37.1g	74%
Vitamin C	2.1mg	3%
Iron	3.9mg	21%
Calcium	284.4mg	28%

Amount Per 100 g
Calories	259 Kcal (1084 kJ)
Calories from fat	152.4 Kcal
		% Daily Value*
Total Fat	16.93g	85%
Cholesterol	49.23mg	53%
Sodium	486.04mg	66%
Potassium	188.66mg	13%
Total Carbs	16.19g	18%
Sugars	3.57g	46%
Dietary Fiber	0.36g	5%
Protein	11.43g	74%
Vitamin C	0.6mg	3%
Iron	1.2mg	21%
Calcium	87.6mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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