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Preheat oven to 375º.
In large skillet, heat olive oil until shimmering. Pat turkey dry and add to pan, do not move, brown for about 6 minutes. Flip, brown other side for about 5 or 6 minutes. Add onion, garlic and spices and start breaking up turkey meat with a wooden spoon. Continue until no longer pink and onion has softened.
Add ¼ cup enchilada sauce to pan, stir to combine and season with salt and pepper. Cook 1 to 2 more minutes then remove from heat and set aside.
Spread ½ cup enchilada sauce in bottom of 9" by 13" baking dish. Place ⅛ of the turkey mixture on each flour tortilla, top with ¼ cup shredded cheese and tightly roll up. Place rolled enchiladas, seam side down, in baking dish.
Top with remaining 1 cup enchilada sauce, evenly top with remaining shredded cheese and then the crumbled queso fresco.
Bake for 20 minutes until hot and bubbly. If desired, garnish with green onions and cilantro and serve with more enchilada sauce and sour cream. Enjoy!