Ant Street Inn-style Chicken and Chiles con Cornbread Crust

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

Preheat oven to 400° F.

In a 1 1/2-quart casserole dish, combine enchilada sauce and 1/2 cup sour cream. Stir in chilies, corn, pimento and chicken. Microwave on HIGH for 5 minutes to heat ingredients.

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. Stir liquids together, then mix with the dry ingredients. Drop the dough by tablespoons onto the top of the chicken mixture. Bake at 400° F for 20 minutes.

Makes 4 to 6