In a large bowl, Combine 1/2 cup cheese with the buttermilk, egg, cumin, salt, pepper, corn, Jiffy mix, and green chilies. Pour into a 13x9 baking dish sprayed with cooking spray. Bake 20-25 minutes or until set and golden around the edges.
Take a fork and pierce the baked cornbread all over. Pour the enchilada sauce over top. Top with the turkey and remaining cheese. Bake 10 minutes until cheese melts.
Remove from oven and top with crushed tortilla chips and fresh cilantro. Serve with sour cream if desired. Yield: 6-8 servings.