1- Begin by combining 1/3 cup fat free milk, 1/4 cup egg substitute, half of the 1 1/2 tablespoons taco seasoning, 1/4 teaspoon ground red pepper, the can of cream-style corn, corn muffin mix, and chopped green chiles until everything is just moist.

2- Pour this into a greased round pie plate and bake at 400°F for 20-30 minutes until it’s set and golden, giving you that perfect masa-style corn cake texture that’s moist but not dry.

3- While the base bakes, take your 2 cups of shredded cooked chicken breast and toss it with the remaining taco seasoning for a flavorful kick.

4- Once the cornbread is ready, pierce it with a fork, then pour on the 10-ounce can of red enchilada sauce, add the seasoned chicken, and top with 3/4 cup shredded white cheese.

5- Pop it back in the oven at 400°F for about 15 minutes until the cheese melts beautifully.

6- Let it rest for 5 minutes before serving, and don’t forget to add fresh cilantro and crumbled Cotija cheese on top for that bright, fresh flavor.

7- First, preheat your oven to 400°F and gather all your ingredients to keep things organized.

8- In a large skillet, you could sauté onions or other veggies if you want to amp up the taste, but stick to the basics for this recipe.

9- For variations, like making it vegan, prepare substitutes ahead, such as using egg alternatives in the mix.

10- Second, ensure your cornbread mixture is evenly spread in the pie plate for even baking.

11- Third, when adding the chicken layer, make sure it’s well-coated with seasoning to enhance the spiced meat filling.

12- Bake until the top is golden, and remember, the cornbread should feel firm yet moist, avoiding any dryness that might ruin the texture.

13- Mix and bake cornbread base

14- Season and layer chicken

15- Bake until cheese melts

16- Seventh, once out of the oven, let it cool a bit before slicing to keep the layers intact.