Chicken-and-Corn Pies with Cornbread Crust

Yield: 5 servings * Overall Price: ~$15

Ingredients:

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 tsp. chili powder
3 cups chopped cooked chicken
1 (6-oz.) package Mexican-style cornbread mix
2/3 cup milk
1 large egg
2 tbsp. vegetable oil
1 cup (4 oz.) shredded Mexican four-cheese blend, divided
Toppings: sliced pickled jalapeno peppers, sour cream

Directions:
1. Preheat oven to 375*. Stir together first 4 ingredients in a 31/2 -qt. saucepan over medium heat until combined; cook, stiring 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 with remaining 1/4 cup cheese. Place ramekins on 2 jelly-roll pans.
4. Bake at 275* for 30 minutes or until golden and bubbly. Serve with desired toppings.

Thoughts:
This was pretty easy to make and it got rave reviews from my family. They all hope to have it again soon.