Chicken-and-Corn Pies With Cornbread Crust

Chicken-and-Corn Pies With Cornbread Crust
Photo by Van Chaplin

Ingredients

  • 2 cups frozen whole kernel corn
  • 3 cups chopped cooked chicken*
  • 1 (10-oz.) can enchilada sauce
  • 1 (6-oz.) package Mexican-style cornbread mix
  • 1 teaspoon chili powder
  • 1 (10-oz.) can Mexican diced tomatoes with lime juice and cilantro, drained
  • 1 large egg
  • + 4 more ingredients
    • 2 tablespoons vegetable oil
    • 1 cup (4 oz.) shredded Mexican four-cheese blend, divided
    • 2/3 cup milk
    • Toppings: sliced pickled jalapeño peppers, sour cream

1. Preheat oven to 375°. 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 blend...

View full recipe at My Recipes

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