1. Preheat oven to 375 degrees. 2. Stir together enchilada sauce and next 3 ingredients in a 3 1/2 quart saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken. 3. Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended. 4. 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. Divide ramekins onto 2 jelly roll pans. 5. Bake for 30 minutes or until golden and bubbly. Serve with a dollup of sour cream on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
