In a large bowl combine first 7 ingredients using just 1/2 tbs of the chilie powder until moist. Pour mixture into pan and bake 15-20 mins
While Cornbread is cooking toss chicken with the rest of the chili powder adn set aside.
When Cornbread is done pierce the entire surface liberally with a fork. If it sticking to the fork it needs to cook longer. When ready pour red enchilada sauce over top then top with chickenand sprinkle with cheese.
Bake for 15 mins or until cheese melts. Remove from oven and let set for 5-10 mins before serving.