Since discovering this recipe in May, my son has requested it weekly, and I have made it for a friend who loved it. The only way I have tweaked it so far is by adding a can of black beans, drained and rinsed. And I make it in a 2 qt baking dish because I didn't have the smaller ramekins. Its a great, healthy recipe! Flavorful and easy to make. Sure to be a family favorite!
Chicken-and-Corn Pies With Cornbread Crust
Photo: Van Chaplin; Styling: Rose Nguyen
More From Southern Living
Bake: 30 Minutes
- 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 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 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 375° for 30 minutes or until golden and bubbly. Serve with desired toppings.
- *2 (12.5-oz.) cans chicken, drained, may be substituted.
- Note: Mixture may be prepared in a lightly greased 11- x 7-inch baking dish. Bake as directed, omitting jelly-roll pans.
Only you will be able to view, print, and edit this note.Add Note