In a large skillet over medium heat, add the 3 tablespoons of cooking oil. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the ground turkey and cook until no longer pink, about 5-7 minutes.
Sprinkle the taco seasoning over the cooked turkey and onion mixture. Stir well and let flavors meld for about 2 minutes. Remove from heat.
In a separate skillet, heat a small amount of oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side until pliable.
Preheat your oven to 350°F (175°C). Spread a layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with 2-3 tablespoons of turkey filling and roll tightly. Place seam-side down in the dish.
Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheddar cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
Let cool for a few minutes, garnish with cilantro, and serve with pico de gallo.
