Preheat oven to 400 degrees.

Whisk oat flour, corn meal, baking powder and salt together. Add the oil, non-dairy milk and egg add to the dry ingredients and mix.

Next add the drained corn and green chilies. Once all mixed, bake in a 8x8 or 9x13 pyrex (depending if you want a thicker cornbread or more thin.) Bake for 20-25 min until set. 

After it has cooked for 20-25 it will not be completely set, that’s okay. Poke holes in the tamale base and add 1/2 cup of the enchilada sauce over the top.

Then mix your chosen meat with the remaining enchilada sauce and add that on top of the cornbread and enchilada base. Finish with cheese if you are using it.

Cover with foil and return to oven for 10-15 min. Remove foil for the last 5 min to ensure cheese is melted. Top with cilantro and enjoy.