In a large bowl, combine the cornbread, half of the enchilada sauce,half of the cheese, salt and red pepper flakes. Crumble the beef into mixture, and blend well.Using your hands. Shape into 1 inch meatballs and place on a 10 by 15 pan or cookie sheet with sides. to catch the grease.
Bake for 18 to 22 minutes in the preheated oven, until meat is cooked through.
While the meatballs are cooking, warm the tomato sauce and the remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over the meatballs and sprinkle with the rest of the cheese.
Provide toothpicks for serving. (If you want serve on a bed of rice).