Preheat oven to 400 degrees. Of course if you want recipe with "not so much heat" you can use enchilada sauce that's not hot.
In a mixing bowl combine box of corn bread mix (I like to use canjun style, I can purchase this at Aldi's grocery store), milk, egg, cream corn, green chiles and mexican shredded cheese. Mix well. Grease a large cast iron skillet or casserole dish with 1 tbl of canola oil. Add cornbread mixture to cast iron skillet and bake in oven for 25 minutes at 400 degrees.
While cornbread is baking, prepare chicken. In a medium sized saucepan or skillet add a little bit of water, 1/4 cup maybe and cook chicken breasts until no longer pink, and cooked well. You will be taking these cooked chicken breasts and shredding them in a separate bowl, once cooked, cooled and shredded add 1 packet of taco seasoning to bowl of shredded chicken and 1 10oz can of hot enchilada sauce, mix well and set aside.
Once cornbread is finished baking, add 1/2 can of mexican style corn to the top of the cornbread mixture, just use a spoon and spread over top of corn bread, also add drained and rinsed black beans the same way you added the mexican corn. Spread over cornbread evenly. Once you have done this, take your shredded chicken and spread overtop of corn and black beans.
Next, use crushed tortilla chips and cover on top of shredded chicken, once you have covered the shredded chicken, take the 2 cups of mozzarella and spread evenly over tortilla chips. Last step is to drizzle 1 more can of enchilada sauce over mozzarella cheese. You will bake this for an additional 15-17 minutes until cheese is melted and bubbly.
While final steps are done and casserole is baking, chop up tomatoes, and onion, put in a mixing bowl and add lime juice, cilantro and salt and pepper to taste. This will marinate while casserole is baking.
Once done baking, dish up casserole on plates and top with tomatoes and onion mixture, and a dollup of sour cream, serve and enjoy!