Preheat the oven to 350°F. Heat oil in a large skillet over medium heat.

Add onions, bell peppers, jalapeño, cumin and garlic and cook, stirring frequently, for 5 minutes.

Add turkey and 1 1/2 cups of the salsa.

Cook 5 to 10 minutes longer, stirring often, until mixture is hot and peppers are tender.

Add 1 cup of the cheese and stir until it melts, then season filling with salt and pepper.

Spread about 1/2 cup of the filling down the center of each tortilla and roll up.

Arrange rolled tortillas, seam-side down, in a single layer in a greased 9- x 13-inch baking dish.

If any filling remains, simply spread it over the enchiladas in the pan.

Spoon remaining salsa over enchiladas and cover with foil.

Bake 30 minutes then remove foil, sprinkle remaining 1 cup cheese over enchiladas and bake 10 to 20 minutes longer, or until cheese is melted and bubbly.

Set aside to let cool slightly, then transfer to plates and serve, topped with dollops of sour cream.