chicken and corn pies with cornbread crust

Chicken and Corn Pies with Corbread Crust

Ingredients:

1 can enchilada sauce

1 can Rotel tomatoes, drained

1 can corn, drained

1 can black beans, drained and rinsed

1 t. chili powder

2 chicken breasts*

1 pkg. Jiffy Corn Muffin Mix

2/3 c. milk

1 large egg

2 T. vegetable oil

1 c. shredded Mexican blend cheese

Directions:

Preheat oven to 375F.  Cook and chop chicken breasts.  In a saucepan over medium heat, stir together enchilada sauce, Rotel, corn, black beans and chili powder until combined.  Cook, stirring occasionally, for 10 minutes; add chicken.  In a bowl, whisk together cornbread mix, milk, egg, oil and cheese.  Pour chicken mixture into 5 lightly greased (10-oz) ramekins.  Spoon cornbread mixture over hot chicken mixture.  Divide ramekins onto 2 jelly roll pans.  Bake for 30 minutes or until golden and bubbly.  Garnish with sour creamand sliced jalapenos.

Note: Mixture may be prepared in a lightly greased casserole dish also.  Place on a jelly roll pan and bake for 30 minutes or until golden and bubbly. 

*can also use 2 cans of chicken, drained.

I didn't get to take a picture before we ate, so I snapped one of the casserole dish before I cleaned up the kitchen.  Once I looked at the picture, I realized that it really doesn't look that great.  So please don't judge by my picture.  Why do you think I put it at the bottom of the post?