Chicken-and-Corn Pies With Cornbread Crust

Ingredients

• 10 oz canned tomatoes diced with lime juice and cilantro, drained canned
• 1 teaspoon chili powder 
• 3 cups meat from a rotisserie chicken cooked chopped
• 2 cups kernel corn whole frozen
• 6 oz just-add-water cornbread mix mexican-style
• 1 large eggs 
• 10 oz enchilada sauce canned
• 5 servings toppings: pickled jalapeño peppers sour sliced
• 0.7 cup milk 
• 4 oz mexican four-cheese blend shredded divided
• 2 tablespoons vegetable oil 

Equipment

• bowl
• sauce pan
• oven
• whisk
• ramekin
• baking pan

Directions

1. Preheat oven to 37
2. 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.
3. Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
4. Pour chicken mixture into 5 lightly greased (10-oz.) ramekins. Spoon cornbread mixture over hot chicken mixture.
5. Sprinkle evenly with remaining 1/4 cup cheese. Divide ramekins onto 2 jelly-roll pans.
6. Bake at 375 for 30 minutes or until golden and bubbly.
7. Serve with desired toppings.
8. *2 (5-oz.) cans chicken, drained, may be substituted.
9. Mixture may be prepared in a lightly greased 11- x 7-inch baking dish.
10. Bake as directed, omitting jelly-roll pans.