Preheat your oven to 400°F (200°C). Lightly spray a 9x13-inch baking dish with non-stick cooking spray and set it aside.

In a large mixing bowl, combine the cornbread mix, milk, egg, diced green chiles, 1/2 tablespoon of taco seasoning, and creamed corn. Stir until just combined.

Pour the cornbread mixture into the prepared baking dish, using a spatula to spread it out evenly.

Bake in the preheated oven for 20-25 minutes, or until the batter is just set and golden brown.

While the cornbread base is baking, place the chopped chicken in a mixing bowl. Sprinkle the remaining 1.5 tablespoons of taco seasoning over the chicken and toss to coat evenly.

Once the cornbread is done, use a wooden skewer to poke holes all over the surface of the cornbread.

Pour the green enchilada sauce evenly over the cornbread, just like you would with a poke cake.

Spread the seasoned chicken evenly over the enchilada sauce, then top with the shredded cheddar and Monterey Jack cheeses.

Return the casserole to the oven and bake for an additional 15 minutes, or until the cheese is melted and golden brown at the edges.

Let the casserole rest for 5 minutes before slicing and serving. Top with your favorite garnishes and enjoy!