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Delish. I've made it about four times now, twice with ground beef and twice with shredded chicken. I don't add cooked onion because you've got all the flavor you need in the taco seasoning and enchilada sauce. I used milk in the cornbread mix instead of sour cream and I leave out the corn from the mix and add it to the chicken mixture instead. I used a 9" x 1.5" cake pan. The cornbread layer is a little too thick to suit me so I need to leave a little bit out next time, about 1/3 c., which I forgot to do this time. This is always very good and very easy to make.
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