Step 1

Preheat oven to 400º. Add a tablespoon of melted butter to a 10 inch ovenproof skillet or 9 x 9 inch baking dish.

Step 2

CORNBREAD: Combine cornmeal, sugar, salt and baking powder in a bowl and whisk together. In a larger bowl, whisk together the egg, melted butter and buttermilk. Add in corn and chilies. Fold the dry ingredients into the wet ingredients, mixing just until combined.

Step 3

Pour into the iron skillet. Bake for 20- 25 minutes until toothpick comes out clean. You don’t want this to be under done or it will be soggy.

Step 4

Combine shredded chicken with about half of the enchilada sauce. Pour the remaining sauce over the cornbread, spreading it over the top. Add shredded chicken to the top of the cornbread.

Step 5

Combine cheeses with diced jalapeño and place on top of the chicken.

Step 6

Bake for 15 minutes, until the cheese has melted and it has started to brown. let cool for a few minutes and top with cilantro and more jalapenos if desired.