Mexican Pot Pies

I found this recipe in Southern Living's "Almost Homemade 2012" magazine. They call it Chicken-and-Corn Pies with Cornbread Crust. I call it Mexican Pot Pie. Makes 5 servings. Prep time is about 25 minutes and total time is closer to an hour. I have cooked these twice now, and small ramekins are perfect, although we find 1 ramekin is enough for 2 people to split. It's also easy to make the filling in advance and put it in the fridge or freezer.

Ingredients:
1 (10 oz.) can enchilada sauce (or make your own)
1 (10 oz.) can Mexican diced tomatoes with lime juice and cilantro (i.e. Rotel), drained
2 cups corn (frozen does the job)
1 tsp. chili powder
3 cups chopped cooked chicken
1 (6 oz.) package cornbread mix (I used Jiffy)
2/3 cup milk
1 egg
2 tbs. vegetable oil
1 cup shredded Mexican 4-cheese blend
Toppings: sour cream, sliced hot peppers

Preheat the oven to 375. Stir together the sauce, tomatoes, corn and chili powder in a  large saucepan over medium heat until combined. Cook, stirring occasionally, for about 10 minutes and then stir in the chicken. If the chicken wasn't pre-cooked, you can stir-fry it while the sauce is simmering.

Whisk together the cornbread mix, milk, egg, oil and 3/4 of the cheese.

Pour the chicken mixture into 5 lightly greased (10-oz.) ramekins. Spoon the cornbread mixture over the hot chicken mixture. Sprinkle with the remaining cheese.

Here the recipe says to divide the ramekins onto 2 jelly-roll pans. I'm not sure what a jelly-roll pan is so I put my 2 ramekins on a cookie sheet.

Bake at 375 for half an hour or until golden and bubbly. Serve with desired toppings. If you don't have ramekins, you can do the whole thing in a big casserole dish.