1 (8.5 oz.) corn bread mix 1 (10 oz.) enchilada sauce 1 (14 oz.) can whole kernel corn 1 (4 oz.) can green chilies, drained and chopped 2 cups cooked chicken breast, shredded 1 cup salsa (your preference) 1 1/2 Mexican 4 cheese blend 1/3 cup milk 1 egg 2 tablespoons unsalted butter, melted 1 tablespoon fresh cilantro, chopped 1 teaspoon ground cumin 1/8 teaspoon red pepper flakes

Preparation

Preheat oven to 400∫ F and grease a 9x13-inch baking dish.
In a large bowl, stir together milk, egg, butter and cornbread mix until well incorporated.
Pour into baking dish and bake for 15-20 minutes, or until just set.
Combine enchilada sauce, salsa, green chilies, corn, cumin and red pepper flakes together in a bowl.
Remove cornbread from oven, poke the top of cornbread all over with a fork, and pour enchilada salsa mixture over the top.
Spread shredded chicken on top and sprinkle cheese over everything.
Return to oven and cook for another 15-20 minutes, or until cornbread is cooked through and cheese is melted.
Remove and let cool 5-10 minutes, garnish with cilantro and serve hot.