Chicken-and-Corn Pies With Cornbread Crust |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 1 |
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These individual servings of chicken pie feature a Tex-Mex style chicken mixture with enchilada sauce, corn, green chiles and chili powder, and the crusty topping is made with Mexican cornbread mix. Ingredients:
1 (10-oz.) can enchilada sauce |
1 (10-oz.) can mexican diced tomatoes with lime juice and cilantro, drained |
2 cups frozen whole kernel corn |
1 teaspoon chili powder |
3 cups chopped cooked chicken |
1 (6-oz.) package mexican-style cornbread mix |
2/3 cup milk |
1 large egg |
2 tablespoons vegetable oil |
1 cup (4 oz.) shredded mexican four-cheese blend, divided |
toppings: sliced pickled jalapeño peppers, sour cream |
Directions:
1. Preheat oven to 375°. Stir together enchilada sauce and next 3 ingredients in a 3 1/2-qt. saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.
2. Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
3. 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.
4. Bake at 375° for 30 minutes or until golden and bubbly. Serve with desired toppings.
5. *2 (12.5-oz.) cans chicken, drained, may be substituted.
6. Note: Mixture may be prepared in a lightly greased 11- x 7-inch baking dish. Bake as directed, omitting jelly-roll pans.
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