Preheat oven to 400˚.

In a large bowl whisk together cornmeal, flour, baking powder, salt, and sugar. Next add oil. Finally whisk in the milk and egg in until completely combined. Add in the cream corn and chiles.

Prepare a 9 inch baking dish and pour your mixture into the pan. Bake for about 25 minutes.

Once done baking poke holes in it with a fork and cover with your enchilada sauce. Next layer on the carnitas and sprinkle with the pepper jack cheese.

Turn the oven down to 350˚, cover the baking dish with foul and back for about 20 minutes. Remove foil and allow to cook for another 10 minutes.