Chicken-And-Corn Pies With Cornbread Crust |
|
 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 5 |
|
Good, easy, weeknight food. Use a cooked rotisserie chicken from the grocer deli. Ingredients:
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) |
Directions:
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.
|
|