Preheat oven to 400 °F (204 °C) and spray casserole dish with cooking spray. My casserole dish was 9 x 13.
Combine the first 7 ingredients, using just 1/2 tbsp. of the taco seasoning, in a large bowl, and mix until moist. Pour the mixture into the prepared casserole dish and bake for 15-20 minutes.
While the corn mixture is baking, toss the chicken with the remaining 1 tbsp. of taco seasoning. Set aside.
When the cornbread is done, it will be barely set and golden brown. Pierce the entire surface liberally with a fork. If it's sticking to the fork, it needs to cook longer or rest for about 10 minutes before piercing (if it sets up, it won't be as moist so it won't stick to the fork as much)
When ready, pour the red enchilada sauce over the top, then top with chicken and sprinkle liberally with cheese.
Bake for 15 minutes or until cheese melts. Remove from oven and let stand for 5-10 minutes before serving.