Tamale Chicken Potpies

• 2 teaspoons canola oil
• 1 cup chopped onion
• 12 ounces ground chicken
• 1 tablespoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt, divided
• 1 cup chopped zucchini
• 3/4 cup fresh corn kernels
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 (8-ounce) can unsalted tomato sauce
• Cooking spray
• 1/2 cup coarsely ground yellow cornmeal
• 1 1/2 cups water, divided
• 3 ounces Monterey Jack cheese, shredded and divided (about 3/4 cup)

1. Preheat oven to 400u0b0.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; saute 3 minutes. Add chicken; cook 3 minutes, stirring to crumble. Stir in cumin, chili powder, and 1/4 teaspoon salt; cook 1 minute. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 minutes, stirring occasionally. Divide chicken mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan.
3. Place remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 minutes or until thickened, stirring frequently. Stir in 2 ounces cheese. Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with remaining 1 ounce cheese. Bake at 400u0b0 for 15 minutes or until light golden brown.

canola oil, onion, ground chicken, ground cumin, chili powder, salt, zucchini, fresh corn kernels, tomatoes, tomato sauce, cooking spray, water, cheese

Taken from www.myrecipes.com/recipe/tamale-chicken-potpies (may not work)