Chicken-And-Corn Pies With Cornbread Crust Recipe

Name: Chicken-And-Corn Pies With Cornbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno peppers, sour cream

Servings: persons

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 375u00b0. 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 375u00b0 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.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Chicken-And-Corn Pies With Cornbread Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken-And-Corn Pies With Cornbread Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions