Preheat oven to 400°. Combine first 7 ingredients (milk through chiles) using just 1/2 tbsp of taco seasoning in a bowl and stir until moistened. Pour into a lightly greased pie dish. Bake for 20-30 minutes.
1/3 cup milk, 1 egg, 1 1/2 tbsp taco seasoning, 1/4 tsp ground red pepper, 1 can (15 oz) creamed corn, 1 box (8.5 oz) corn muffin mix, 1 can (4 oz) diced green chiles
While it's baking, toss the chicken with the remaining taco seasoning. When the pie is done (it will be just barely set and golden brown) remove from oven and pierce several times with fork. Pour enchilada sauce over the pie and sprinkle chicken over top. Cover with cheese and then put back in the oven for about 15 minutes.
1 1/2 tbsp taco seasoning, 1 can (10 oz) red enchilada sauce, 2 cups shredded cooked chicken, 1 cup shredded cheese
Remove from oven and let set for 5 minutes. Serve with sour cream, cilantro, fresh avocado, salsa or anything you prefer.