Ant Street Inn Chicken and Chiles con Cornbread Crust

Yield: 4 to 6 servings

Ingredients

• 1 (14.5 ounce) can enchilada sauce
• 1/2 + 1/3 cup sour cream
• 1 (4 ounce) can chopped green chiles, drained
• 1 (11 ounce) can Mexi-corn, drained
• 1 (4 ounce) jar chopped pimentos, drained
• 1 (10 ounce) can chunk chicken packed in water, drained
• 1/3 cup quick bread mix
• 1/3 cup yellow self-rising cornbread mix
• 2 teaspoons granulated sugar
• 1 egg
• 1 tablespoon vegetable oil

Instructions

1. Heat oven to 400 degrees F.
2. In a 1 1/2 quart casserole dish, combine enchilada sauce and 1/2 cup sour cream. Stir in chiles, corn, pimento and chicken.
3. Microwave on HIGH for 5 minutes to heat ingredients.
4. In a medium mixing bowl, combine quick bread mix, cornbread mix and sugar. Form a well in the center of the mixture and add egg, oil and 1/3 cup sour cream.
5. Stir liquids together, then mix with the dry ingredients. Drop the dough by tablespoons onto the top of the chicken mixture.
6. Bake at 400 degrees F for 20 minutes.

Attribution

Pam Traylor, Ant Street Inn, Brenham, Texas