Chicken-And-Corn Pies With Cornbread Crust

• 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 jalapeno peppers, sour cream

1. Preheat oven to 375u0b0. 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 375u0b0 for 30 minutes or until golden and bubbly. Serve with desired toppings.
5. *2 (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.

enchilada sauce, tomatoes, kernel corn, chili powder, chicken, mix, milk, egg, vegetable oil, fourcheese blend, peppers

Taken from www.myrecipes.com/recipe/chicken-and-corn-pies-with-cornbread-crust (may not work)