Addie's Chicken and Corn Pie

Sarah

ingredients

1 can enchilada sauce
1 can diced tomatoes (I used the kind with chiles)
2 cups of frozen whole kernel corn
3 cups of cooked chicken chopped (I shredded a Harris Teeter rotisserie chicken breast from the deli, but the Short Cuts stuff would work too)
1 package of cornbread mix
2/3 cup of milk
1 egg
2 tablespoons of veg. oil.
1 cup of grated Mexican cheese

1
Preheat oven to 375
2
In a saucepan mix the sauce, tomatoes and corn on medium for a bit. Add in the cooked chicken and let simmer for about 5-10 minutes.
3
In a bowl whisk together the cornbread mix, milk, egg and oil. Then add about 2/3 cup of the cheese.
4
Pour the tomato/chicken mixture into a lightly greased baking dish. Spoon the cornbread mixture on top. Sprinkle the remaining cheese on the top and bake for 30 minutes or until the cornbread is golden and bubbly.