Step 1

Preheat oven to 400°F. In a large bowl, combine 1⁄4 cup cheese, milk, egg, cumin, corn, muffin mix, and green chiles, stirring just until moist. Pour mixture into a greased 13 x 9-inch baking dish

Step 2

Bake 15 minutes or until cornbread is set. Remove from ovenand pierce the entire surface with a fork. Pour enchilada sauceover cornbread and top with chicken and remaining cheese.

Step 3

Bake 15 minutes or until cheese melts. Remove from oven and letstand 5 minutes.

Step 4

Top with green onion and cilantro, if desired. Cut into big squares to serve.