I adapted this from a recipe I found over a year ago, from I do not know where. I wanted to use up a package of cooked shredded chicken breast. My 9 yr old scored it a 9 out of 10. It's a great potluck dish.
1HEAT oven to 400°. Spray about a 10" x 15" glass baking dish with cooking spray. Mix all corn bread ingredients, pour into pan and bake 30 minutes.
2While the corn bread is making your kitchen smell good:
1. mix chicken with the remaining taco seasoning.
2. Crumble the queso fresco for later.
3After 30 minutes remove corn bread from oven, it will be browned but still real soft. Poke it all over with a fork, like a poke cake. Pour enchilada sauce over the top and spread to make sure it's fully covered. Spread the seasoned chicken over the sauce. Sprinkle with the cheese & bake an additional 15 minutes. Remove from oven and sprinkle with cilantro. Let stand about 10 minutes before serving.
* My family doesn't care for chunks of chilies in our corn bread, so I ran it through my Magic Bullet.
** To half recipe, use a 10 oz can enchilada sauce and a deep dish pie pan. Use as little or as much cheese as preferred.