Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Stir cornbread mix, milk, and eggs together in a bowl; batter will be slightly lumpy. Set aside.

Step 3

Heat oil in a large skillet over medium heat. Add onion and saute for about 1 minute. Add chicken, poblano peppers, chili powder, cumin, and garlic. Cook and stir until chicken is crumbly and browned, 5 to 7 minutes.

Step 4

Add diced tomatoes, corn, pinto beans, olives, and enchilada sauce; cook until heated through, 3 to 5 minutes. Pour mixture into a 9x13-inch pan and spoon cornbread batter over the top.

Step 5

Bake in the oven until cornbread topping is golden brown, about 25 minutes.