Preheat your oven to 425 degrees F. This allows the oven to reach the perfect temperature for baking the cornbread crust.
In a large saucepan over medium heat, add 2 tablespoons of olive oil. Let it heat up for a minute, then whisk in 2 tablespoons of flour. You want to cook it until it turns a lovely golden brown, which usually takes about 2 minutes. This step helps to create a roux, which is essential for thickening your sauce.
Now, add in 1 1/2 cups of slow-sodium chicken stock, 15 ounces of tomato sauce, and 2 tablespoons of tomato paste. Use a whisk to blend everything together. Bring the mixture to a gentle simmer, allowing those flavors to meld. After a few minutes, reduce the heat to low and let it cook for about 5 more minutes. This will thicken your sauce nicely.
Meanwhile, take a large bowl and whisk together 1 cup of all-purpose flour, 1 cup of finely ground cornmeal, 1 tablespoon of baking powder, 1 teaspoon of sugar, and 1/2 teaspoon of salt. This dry mix is the base for your cornbread.
In a smaller bowl, whisk together 1/2 cup of melted butter, 3/4 cup of milk, and 1 egg. Once these wet ingredients are combined, gradually stir them into the dry mix until just combined. You don't want to overmix; a few lumps are perfectly fine.
Fold in 1/2 cup of cooked corn and 4 ounces of freshly grated sharp cheddar cheese. This adds delightful flavor and texture to the cornbread crust.
Pour the cornbread mixture into a greased 10-inch cast iron skillet, spreading it evenly. Bake for about 15 to 18 minutes until the cornbread is set but not dry. It should be lightly golden on top.
Once baked, remove the cornbread from the oven and poke holes into the bread using a fork. Drizzle about 1/2 cup of enchilada sauce over the top. This will keep the cornbread moist and flavorful.
In a separate bowl, stir together 1 1/2 cups of cooked shredded chicken, 14-ounce can of diced green chiles, and the remaining cooked corn. Mix in the rest of the enchilada sauce until everything is well coated.
Spoon this chicken mixture over the cornbread base, spreading it evenly. Top with any extra enchilada sauce and the remaining 6 ounces of freshly grated white cheddar cheese.
Return the skillet to the oven and bake for another 25 to 30 minutes. You’ll know it’s done when the cheese is melted, bubbly, and golden brown.
Once it’s out of the oven, let it cool for a few minutes before topping with sliced green onions and fresh cilantro. Serve warm with lime wedges for spritzing.
