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Categories:Viewed: 50 - Published at: 9 years ago
Ingredients
- 1 (10 ounce) can enchilada sauce
- 1 (10 ounce) can diced tomatoes with green chilies
- 2 cups frozen corn
- 3 cups chopped cooked chicken
- 1 (6 ounce) package Mexican cornbread mix
- 23 cup milk
- 1 large egg
- 2 tablespoons vegetable oil
- 4 ounces shredded Mexican blend cheese (1 cup)
Method
- Preheat oven to 375 degrees.
- 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.
- Stir in chicken.
- Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
- 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.
- Bake for 30 minutes or until golden and bubbly.
- Serve with a dollup of sour cream on top.
