1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (or similar) baking dish and set aside.

2. In a large skillet over medium heat, warm the olive oil or butter. Add the chopped onion and cook, stirring often, until softened and translucent, about 5–7 minutes.

3. Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant.

4. Add the shredded or diced turkey to the skillet and stir to combine with the onions and garlic.

5. Pour in the chicken or turkey broth, sour cream (or Greek yogurt), and milk. Stir well until the mixture is smooth and creamy.

6. Season the mixture with ground cumin, chili powder (if using), salt, and freshly ground black pepper. Simmer gently for 2–3 minutes, stirring often, until slightly thickened and heated through. Taste and adjust seasoning as needed.

7. Reduce the heat to low to keep the filling warm while you prepare the tortillas. If using corn tortillas, warm them briefly in a dry skillet or wrap in a damp paper towel and microwave for 20–30 seconds to make them pliable.

8. Spread a thin layer (about 1/2 cup) of the creamy turkey mixture over the bottom of the prepared baking dish to lightly coat it.

9. Working one tortilla at a time, spoon 2–3 tablespoons of the turkey filling down the center of the tortilla and sprinkle with a small pinch of shredded cheese.

10. Roll the tortilla up snugly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them in rows.

11. Once all the enchiladas are in the dish, pour or spoon any remaining turkey mixture evenly over the top. Sprinkle the remaining shredded cheese over everything.

12. Bake in the preheated oven for 18–22 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.

13. Remove the enchiladas from the oven and let them rest for 5–10 minutes to set slightly.

14. Garnish with chopped fresh cilantro, if desired, and serve hot with warmed leftover gravy and cranberry sauce on the side for drizzling or dipping.