These individual servings of chicken pie feature a Tex-Mex style chicken mixture with enchilada sauce, corn, green chiles and chili powder, and the crusty topping is made with Mexican cornbread mix.
Southern Living OCTOBER 2008
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.
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