Step 1

Preheat oven to 400°F and grease a 9-inch pie plate with nonstick spray.

Step 2

In a large bowl, whisk together the egg and the milk. Add the corn, muffin mix, and green chiles and stir to combine. Pour mixture into prepared pie plate.

Step 3

Bake until cornbread has set, 20-30 minutes.

Step 4

Using the handle end of a wooden spoon, poke holes sporadically across the cornbread, to allow the filling to drip down and flavor it.

Step 5

Drizzle about a half cup of the enchilada sauce over the cornbread layer.

Step 6

In a clean bowl, stir together the chicken, taco seasoning, the remaining enchilada sauce, and 1/4 cup of the cheese. Spoon mixture over the cornbread base.

Step 7

Top with remaining cheese and bake until cheese is melted and bubbly, 15-20 minutes.

Step 8

Let rest 5 minutes before serving. Top with green onion, cilantro, and sour cream, or your favorite toppings. Enjoy!