Preparation
1. Preheat oven to 400°F and grease a 9-inch pie plate with nonstick spray.
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.
3. Bake until cornbread has set, 20-30 minutes.
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.
5. Drizzle about a half cup of the enchilada sauce over the cornbread layer.
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.
7. Top with remaining cheese and bake until cheese is melted and bubbly, 15-20 minutes.
8. Let rest 5 minutes before serving. Top with green onion, cilantro, and sour cream, or your favorite toppings. Enjoy!