Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles. Pour the cornbread mixture into a 12 inch skillet or a 9x9 inch baking pan.
Bake for about 20 to 25 minutes. To make sure the cornbread is done, insert a toothpick in the center of the cornbread and if it comes out clean, it's done.
When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon.
Mix half of the enchilada sauce with the shredded chicken. Pour the other half of the enchilada sauce over the top the cornbread. Top with shredded chicken and all the cheese.
Bake the casserole for about 15 minutes or until the cheese has melted and has started to brown on top.
Let cool for about 5 minutes then top the casserole with any of the optional toppings listed before serving.
This dish can be stored in the fridge for 3 – 4 days as long as it’s stored in an airtight container or otherwise tightly sealed.
This entire casserole can be popped in the freezer, as long as it’s tightly sealed. It can be stored this way for up to 6 months and just needs to thaw out overnight in the fridge when ready to eat. Just pop it in the oven set at 350 F degrees for 30 minutes when ready to enjoy!
Nutritional information does not include any of the optional toppings. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.