1. Heat 3 tablespoons oil in large saucepan over medium heat. 2. Add 1 1/2 cups onions and saute until tender, about 5 minutes. 3. Add enchilada sauce, tomatoes, and chipotles (or green chiles). 4. Cover and simmer 20 minutes, stirring often. 5. Stir in 1/2 cup cilantro. 6. Season sauce with salt and pepper. 7. In a medium bowl, mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro (I don't add raw onions here, I usually saute all of them for the sauce). Season with salt and pepper. 8. Preheat oven to 350°F. 9. Spread 1/2 cup sauce in a 13x9-inch glass baking dish. 10. Using a microwave-safe plate, alternate the tortillas with a damp (not soaking wet) paper towel (I usually microwave 6 tortillas at a time) for approximately 40 seconds on high. 11. Fill the warmed tortillas (they should be pliable enough that they don't break when you fold them) with 1/4 cup turkey mixture in center and fold the tortilla so that the edges overlap forming a seam. Place the tortilla in the baking dish with the seam side down. 12. Spoon 2 1/2 cups sauce over enchiladas. 13. Sprinkle with 1/2 cup cheese. 14. Bake enchiladas until heated through, about 30 minutes. 15. Rewarm remaining sauce in saucepan over medium-low heat. Serve with enchiladas. ---------------------------------------------------------------------------
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