Preheat the oven to 400 degrees. Spray a 9 x 13 pan with cooking spray and set aside.

In a large bowl combine the creamed corn, corn muffin mix, green chilies, sour cream, egg, cumin, black pepper, salt, and half of the cheese. Mix well.

Pour the mixture into the pan and spread until smooth.

Bake for 20-25 minutes or until it begins to brown.

Remove from oven and poke holes all over the surface of the cornbread.

In a medium bowl combine the cooked chicken and enchilada sauce. Pour over top of the cornbread.

Sprinkle the casserole with the remaining cheese.

Bake for an additional 10 minutes or until the cheese is melted.

Remove from oven and serve with sour cream and avocados.