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1
In a medium sized saucepan over medium-low heat, heat up the enchilada sauce.
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2
In a skillet over medium heat, cook the chicken in the Worcestershire sauce and garlic.
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3
Stir to coat the chicken in the sauce mixture and turn the chicken at least once.
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4
It should take about 5 minutes per side to cook but make sure to check it.
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5
Once the chicken is no longer pink inside and the garlic is nice and soft, use two forks to shred the chicken.
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6
Stir the shredded chicken into the enchilada sauce.
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7
Heat the sauce to a simmer, then turn off the heat and leave the pan on the burner.
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8
In a medium sized mixing bowl, stir together 1/4 cup of the cheese with the cumin, onion powder, garlic powder, hominy, and green chiles.
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9
Stir together well, then add the milk and the egg and pour in the package of cornbread mix.
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10
Stir until everything is nice and moistened.
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11
Preheat your oven to 400 F. Spray a 7 x 11 baking dish with non-stick spray.
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12
Pour in the cornbread mixture, and pop it in the oven for 15 minutes.
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13
Remove pan from oven, poke the surface of the cornbread generously with a fork.
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14
Pour the enchilada sauce and chicken over the top and then add the rest of the shredded cheese.
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15
Return to the oven for another 15 minutes.
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16
Then remove it from the oven and let it cool for a few minutes before you slice it.
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17
Serve with some refried beans and Spanish style rice.
