Step 1

Preheat oven to 400°F and spray a 12-inch round glass pan or cast iron pan with nonstick spray. Set aside.

Step 2

In a large bowl, combine the corn bread mix, 1 tablespoon of taco seasoning, Mexican crema, egg, cream style corn, melted butter, and green chiles.

Step 3

Spread the cornbread mix in the prepared pan and bake for 30 minutes.

Step 4

Remove the pan from the oven and use a wooden spoon handle to poke holes throughout the cornbread.

Step 5

Pour half of the can of enchilada sauce over the cornbread.

Step 6

In a bowl, combine the chicken and remaining taco seasoning and enchilada sauce. Spread over the cornbread. Top with cheese and place back in the oven.

Step 7

Bake for another 10 minutes.

Step 8

Remove and serve with chopped cilantro.