Chicken-And-Corn Pies With Cornbread Crust

• 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
• 23 cup milk
• 1 large egg
• 2 tablespoons vegetable oil
• 4 ounces shredded Mexican blend cheese (1 cup)

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.
3. Stir in chicken.
4. Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
5. Pour chicken mixture into 5 lightly greased (10 oz.)
6. ramekins.
7. Spoon cornbread mixture over hot chicken mixture.
8. Sprinkle evenly with remaining 1/4 cup cheese.
9. Divide ramekins onto 2 jelly roll pans.
10. Bake for 30 minutes or until golden and bubbly.
11. Serve with a dollup of sour cream on top.

enchilada sauce, tomatoes, frozen corn, chicken, cornbread mix, milk, egg, vegetable oil, blend cheese

Taken from www.food.com/recipe/chicken-and-corn-pies-with-cornbread-crust-342369 (may not work)