Preparation - In large skillet, over medium heat, saute the onion and garlic in vegetable oil. Stir in the stewed tomatoes, taco seasoning and flour. Bring to a boil. Cover and cook over low heat for 2 to 3 minutes. Add the turkey and simmer about two more minutes; set aside. Combine the cornbread mix and shredded cheese in a mixing bowl. In a separate bowl combine the milk and beaten egg. Add to the cornbread/cheese mixture and stir until blended. Stir in the chilies. Butter a 9" square pan. Pour in the turkey mixture. Pour the cornbread mixture over the turkey. Bake at 400º for 25 to 30 minutes or until the cornbread is baked and lightly browned.