Chicken-and-corn Pies With Cornbread Crust

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Details

11 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 Tbsps vegetable oil
• 1 cup (4 oz.) shredded Mexican four-cheese blend, divided
• Toppings: sliced pickled jalapeño peppers, sour cream