Preheat the oven to 350° F.
In a large skillet, heat just enough oil to coat the bottom of the pan over medium high heat and place a tortilla in the pan, cooking until both sides are lightly browned, about 10 seconds per side. Remove and drain on paper towels. Repeat with remaining tortillas, adding more olive oil as needed.
Using the same skillet, pour in a touch more olive oil if necessary, then add the garlic, cooking until light golden brown. Add the onions and peppers and sauté until the onions are translucent and the liquid from the peppers has been released and evaporated. Toss in the turkey and cook just until warmed through, about 2-3 minutes. Add one cup of the prepared enchilada sauce and continue to cook until heated through.
Place remaining sauce in a small saucepan and cook over low heat until heated through.
Spray a 9 x 13-inch glass baking dish with vegetable cooking spray.
Place a tortilla flat on a work surface and sprinkle some of the cheese overtop. Place a portion of the turkey, vegetable and sauce mixture down the center of the tortilla, roll up and place in the baking dish. Repeat with remaining tortillas.
Top with the remaining sauce and a layer of shredded cheese. Place in the oven and bake until the cheese melts, about 10-15 minutes.
Remove and garnish with the sour cream and cilantro.
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