Lightly spray a 9x13" baking dish with non stick cooking spray. Set it aside.
To a large mixing bowl add the corn bread mix, milk, egg, green chiles, 1/2 tablespoon of the taco seasoning, and creamed corn. Stir together until just evenly combined.
Transfer the mixture to the prepared casserole dish. Use a spatula to spread it out evenly.
Bake at 400° for 20-25 minutes, or until the batter's just barely set and golden brown.
While the casserole base is baking in the oven, add the chopped chicken to a mixing bowl. Sprinkle the rest of the taco seasoning out over top, and toss to coat.
Use a wooden skewer to pierce holes all over the entire surface of the cornbread- and it's ok it a bit of the batter wants to stick to it.
Pour the enchilada sauce evenly out over top, just like you would with a poke cake.
Add the seasoned chicken, spreading it out evenly over top. Top with the shredded cheese.
Bake the casserole at 400° for 15 more minutes, or until the cheese is melted and golden brown at the edges.
Let the casserole rest for a full 5 minutes before slicing and serving. Then top with your favorite garnishes and enjoy!