Preheat oven to 400°F and grease a 9" ovenproof skillet with cooking spray. In a medium
bowl, stir together corn muffin mix, sour cream,
egg, corn, and melted butter pour into prepared
skillet and bake until golden, 15 minutes.
Meanwhile, in a large skillet over medium heat, heat oil Add onion and cook until soft, 5 minutes,
then add garlic and cook until fragrant, 1 minute
more Add taco seasoning and season with salt
Add chicken and ⅔ cup enchilada sauce and stir
until combined.
Poke holes all over cornbread with the bottom of a wooden spoon Pour remaining ⅓ cup enchilada
sauce over poked holes and top with chicken
mixture.
Top with both cheeses and bake 20 minutes more.
Garnish with cilantro and sour cream before serving.
