Step 1

Preheat oven to 400 degrees.

Step 2

In a bowl add cornbread mix, milk, egg, taco seasoning, corn, and green chiles. Stir together. Pour mixture into a 9x13 casserole dish that's been sprayed well with cooking spray.

Step 3

Bake, uncovered, for 25 minutes. While the cornbread mixture is baking. Season the chicken and pinto beans with garlic powder, onion powder, salt, and cayenne pepper (if using).

Step 4

When the cornbread mixture is done baking poke a bunch of holes into it and pour one can of the enchiladas sauce on top then add the chicken and beans on top followed by the second can of enchilada sauce and cheese.

Step 5

Place bake into the oven, uncovered, for about 12-15 minutes. Slice into 6 servings and top each serving with whatever toppings you desire. Enjoy!