Preheat oven to 400°F and spray a 9×13 pan or a 12-inch cast iron skillet.
Brown turkey, seasoned with salt, pepper, garlic and cumin in a large skillet over medium heat. Drain if necessary.
In a medium mixing bowl, stir together the milk, egg, cream style corn, corn muffin mix and chopped green chilies.
Spread corn muffin mixture into prepared pan and bake until just barely set, about 15 minutes.
Remove from the oven and spread browned meat over the cornbread mixture. Top with enchilada sauce and then shredded cheese. Bake for another 15 minutes.
Serve with sour cream, cilantro, green onions and jalapeno slices.