Chicken Enchilada Cornbread Casserole - Alabama Farmers Federation

Ingredients

• 2 tablespoons vegetable oil
• 2 cups shredded rotisserie chicken
• 1 (10-ounce) can enchilada sauce, divided
• 1 cup self-rising cornmeal
• 1 teaspoon salt
• 3/4 cup milk
• 2 eggs
• 1 (4.5-ounce) can diced green chilies
• 1 (14.75-ounce) can cream-style corn
• 1 (15.25-ounce) can black beans, drained and rinsed
• 1 cup shredded Mexican blend cheese