Mexican Corn Pot Pie

Ingredients:
10oz can enchilada sauce
10oz can Mexican diced tomatoes with lime juice and cilantro, drained
2 cups frozen corn
1 tsp chili powder
3 cups chopped cooked chicken
6oz package Mexican Style cornbread mix
2/3 cup milk
1 large egg
2 Tbsp vegetable oil
1 cup shredded Mexican 4 cheese blend, divided

Optional Toppings:
Sliced jalapeño peppers, sour cream

Directions:
Stir together enchilada sauce and next 3 ingredients in a saucepan over medium heat until combined. Cook, stirring occasionally,10 minutes. Stir in Chicken.

Whisk together cornbread mix, next 3 ingredients and 3/4 cup cheese in a small bowl, just until blended.

Pour chicken mixture into an 11x7 greased Pyrex dish. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese.

Bake at 375 for 30 minutes or until golden and bubbly.