||Preheat oven to 375° F.
||In large skillet over medium heat, heat oil. Add onion and sauté 5 minutes until translucent. Add turkey or chicken, chili powder, cumin and salt; sauté about 5 minutes until meat is cooked through. Transfer meat mixture to bowl and set aside.
||In same skillet, pour enchilada sauce; heat through.
||Dip 4 tortillas in sauce to soften; place on lightly oiled or nonstick 12 x 14 inch jelly-roll pan and top evenly with half the meat mixture.
||Dip 4 more tortillas into sauce and place on top of meat, add another layer of meat mixture. Dip remaining tortillas into sauce and place on top of meat. Spoon a little sauce over each enchilada stack and sprinkle with cheese.
||Bake enchiladas 10 minutes or until cheese is melted.
||To serve, top each enchilada stack with dollop of sour cream or guacamole, if desired.