Chicken-And-Corn Pies With Cornbread Crust

1. 1

   Preheat oven to 375 degrees.

2. 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. 3

   Stir in chicken.

4. 4

   Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.

5. 5

   Pour chicken mixture into 5 lightly greased (10 oz.)

6. 6

   ramekins.

7. 7

   Spoon cornbread mixture over hot chicken mixture.

8. 8

   Sprinkle evenly with remaining 1/4 cup cheese.

9. 9

   Divide ramekins onto 2 jelly roll pans.

10. 10

    Bake for 30 minutes or until golden and bubbly.

11. 11

    Serve with a dollup of sour cream on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.