1. Preheat oven to 375°. Stir together enchilada sauce and next 3 ingredients in a 3 1/2-qt. saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.
2. Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
3. Pour chicken mixture into 5 lightly greased (10-oz.) ramekins. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese. Divide ramekins onto 2 jelly-roll pans.
4. Bake at 375° for 30 minutes or until golden and bubbly. Serve with desired toppings.
*2 (12.5-oz.) cans chicken, drained, may be substituted.
Note: Mixture may be prepared in a lightly greased 11- x 7-inch baking dish. Bake as directed, omitting jelly-roll pans.