1. Place carnitas in 2- to 4-quart slow cooker. Cook on Low 7 to 9 hours (High: 4 to 5 hours).
2. Heat oven 375ᵒF. To prepare corn bread crust, combine corn bread mix, ½ cup cheese, green chiles, egg and milk in bowl; mix well. Spread into greased 13x9x2-inch baking pan. Bake about 10 to 15 minutes until corn bread is just set (surface looks dry), but not done.
3. Meanwhile, remove carnitas from slow cooker and place in bowl; add enchilada sauce. Mix until meat has broken apart and is coated with sauce.
4. Evenly spoon carnitas and sauce mixture over top of corn bread. Sprinkle with remaining 1 cup cheese. Carefully cover pan with foil and continue baking 15 to 20 minutes until corn bread is done.