Preheat the oven to 350 degrees F. Spray a large baking dish (9”x13”) with nonstick cooking spray.
Heat a tablespoon of oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened. Stir in garlic and cook for 30 seconds more.
Add ground turkey to the skillet. Break up turkey into small crumbles with a spatula and cook until no longer pink, stirring occasionally, about 6-8 minutes. Drain off any grease, if needed (optional but not necessary).
Stir in salt cumin, chili powder, oregano, tomato paste, lime juice and chicken broth and bring to a simmer, stirring occasionally, until sauce is thickened; about 5-7 minutes. Season with salt and pepper if desired.
Spoon about a ½ cup of enchilada sauce into the baking dish and spread to coat evenly.
Lay a tortilla on a flat surface and spoon about ¼ cup of the turkey mixture down the center of each tortilla. Sprinkle with a little bit of cheese. Roll and place seam side down into the baking dish. Repeat with remaining ingredients.
Pour remaining enchilada sauce over the enchiladas. Top evenly with remaining cheese. Bake uncovered for 15-20 minutes, or until cheese is melted and bubbly.
Let cool slightly before serving, Top with your favorite toppings, like sour cream, green onions, sliced olives, cilantro or avocado.
Serving size may vary - I usually feed 5 people with a little leftover. Make this dish even healthier by using low carb tortillas and lowfat cheese.