Chicken-And-Corn Pies With Cornbread Crust

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Southern Living


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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

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