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Preheat the oven to 400°F (200°C) and grease a 9-inch pie plate with nonstick spray.
In a large bowl, whisk together the egg and milk. Stir in the cream-style corn, muffin mix, and green chiles until combined. Pour the mixture into the prepared pie plate.
Bake until the cornbread sets, about 20-30 minutes.
Using the handle of a wooden spoon, poke holes randomly across the cornbread to allow the flavors to soak in.
Drizzle about ½ cup of enchilada sauce over the cornbread layer.
In a separate bowl, mix the shredded chicken, taco seasoning, remaining enchilada sauce, and ¼ cup of shredded cheese. Spoon this mixture evenly over the cornbread base.
Top with the remaining cheese and bake until the cheese is melted and bubbly, about 15-20 minutes.
Let the pie rest for 5 minutes before serving. Garnish with green onions, cilantro, sour cream, or your favorite toppings.
Dig in and enjoy this warm, cheesy, flavor-packed dish!
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