Chicken & Corn Pies with Cornbread Crust

Chicken & Corn Pies with Cornbread Crust 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 pkg 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 Preheat oven to 375 degrees. 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. 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. Place ramekins on jelly roll pans. Bake at 375 for 30 minutes or until golden and bubbly. Serve with desired toppings. *Two (12.5 oz) cans chicken, drained, may be substituted This pie may be prepared in a lightly greased 11 x 7 baking dish. Bake as directed but without the jelly roll pans