Chicken and Chilies con Cornbread Crust

1 (14.5 ounce) can enchilada sauce
1/2 plus 1/3 cup sour cream
1 (4 ounce) can chopped green chilies, drained
1 (11 ounce) can Mexicorn, 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 sugar
1 egg
1 tablespoon vegetable oil

Preheat oven to 400 degrees. 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 degrees for 20 minutes. Serves four to six.
4-6 Servings

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