In a small size skillet add 1/2 cup oil, heat to medium / high and fry all tortillas lightly, dab with paper towels to remove excess oil from tortillas, stack on top of each other to prevent them from drying out. Set aside.
Dice 2 cups of turkey into small pieces. Set aside.
In a medium size mixing bowl add cheese and chopped onions, blend well. Set aside.
In another medium size mixing bowl add sour cream, green chilies and soup, using a whisk, mix well. Set aside.
ASSEMBLING AND COOKING:
Preheat oven to 350 degrees F.
In a 9 x13 x 2 greased baking dish add 1/2 of soup mixture to bottom of baking dish.
Fill each tortilla (one at a time) with about 2 tablespoons of turkey, top with 1 tablespoon cheese across the top and roll into a tight roll, place into pan on top of sauce. Repeat, making 2 rows of 6.
Pour remaining soup mixture evenly over enchiladas. Top with remaining cheese.
Bake uncovered for 35-40 minutes. Serve hot with rice and beans (optional).
”Chicken can also be used in this recipe. Top with sliced olives, cilantro or green onions (optional)”.