Step 1

Preheat oven to 350 degrees. Spray a 9 inch pie plate with non-stick spray.

Step 2

Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.

Step 3

Add the green chiles, coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.

Step 4

Spread the mixture into the prepared dish and bake for 15 minutes. The cornbread should be just set on top, but still somewhat jiggly in the center.

Step 5

Use a fork to poke holes all over the cornbread.

Step 6

Drizzle the top of the cornbread with the enchilada sauce.

Step 7

Add the cooked chicken and taco seasoning to a bowl and stir to coat.

Step 8

Arrange chicken over the top of the cornbread and sprinkle with grated cheddar.

Step 9

Return to the oven for 10 minutes.

Step 10

Serve with your favorite toppings.