Heat the Oven: Start by setting the oven to 375°F. Let it fully warm while you prepare the casserole so the bake starts evenly.
Mix the Dry Ingredients: In a medium bowl combine cornmeal, baking powder, sugar, and salt. Stir until everything looks evenly mixed with no clumps.
Add the Wet Ingredients: Pour in melted butter, buttermilk, egg, and creamed corn. Stir gently until the batter looks thick, smooth, and well blended.
Prepare the Chicken Filling: Place shredded chicken in a separate bowl. Add enchilada sauce and diced green chiles. Stir until the chicken feels fully coated and saucy.
Assemble the Layers: Grease a baking dish lightly with butter. Spread half of the cornmeal batter across the bottom. Spoon the chicken mixture evenly over the top.
Add the Cheese: Sprinkle both cheeses evenly over the chicken layer. Make sure the edges get cheese too for extra flavor.
Finish with Corn Batter: Carefully spread the remaining cornmeal mixture over the cheese. It does not need to cover perfectly since it spreads as it bakes.
Bake Until Set: Place the dish in the oven and bake for forty to forty five minutes. The top should look golden and feel set in the center.
Rest Before Cutting: Let the casserole sit for ten minutes after baking. This helps the layers hold together when serving.
