1. Preheat the oven to 400°F and gather all the necessary ingredients.
2. In a mixing bowl, combine cornbread mix, milk, an egg, cumin, black pepper, cream-style corn, and diced green chiles.
3. Pour the mixed cornbread batter into a greased 9×13-inch baking dish.
4. Bake the cornbread mixture in the oven for 15-20 minutes or until a toothpick inserted comes out clean.
5. Once baked, poke holes into the cornbread using a fork or wooden spoon.
6. Mix shredded chicken with half of the enchilada sauce in a separate bowl.
7. Pour the remaining enchilada sauce over the baked cornbread evenly.
8. Spread the chicken and enchilada sauce mixture evenly on top of the cornbread layer.
9. Top the casserole with a generous amount of shredded cheese, ideally using a mix of cheddar and Monterey Jack.
10. Return the assembled casserole to the oven and bake for an additional 15 minutes until the cheese melts and is lightly browned.
11. Let the casserole cool slightly to set before serving.
12. Garnish with toppings like cilantro, sour cream, or diced avocado to enhance the presentation and flavor.
13. Serve and enjoy this comforting and flavorful dish with friends and family.