Place rack in center of the oven then preheat to 375 degrees. Coat a 9" x 13" casserole dish with cooking spray then set aside.

In a large bowl, gently combine muffin mix, milk, egg and cream of chicken soup. Add half of the green chiles and 1 Tbsp taco seasoning into the batter then stir until spices and chiles are evenly distributed. Transfer batter to prepared baking dish then bake 20–25 minutes, until the center is set and the top is golden brown.

While the corn layer bakes, add remaining taco seasoning and green chiles to shredded chicken, stir until well combined then set aside.

Remove corn layer from oven then pour the entire 10 oz can of enchilada sauce on top. Evenly layer shredded chicken over the enchilada sauce then sprinkle with cheese to cover. Bake 15–20 minutes, until cheese is melted and the sauce bubbles on the sides.

Remove from the oven then allow casserole to sit for 5–10 minutes before slicing. Top with chopped cilantro and sliced green onions. Cut into large pieces and serve!