Makes 4 servings.

• 8 6-inch-diameter corn tortillas
• 2 Tbs olive oil
• 1 medium onion, coarsely chopped
• 1 16-ounce can or jar enchilada sauce
• 6 Tbs chopped fresh cilantro, divided
• 2 tsp chopped canned chipotle chiles plus 1 teaspoon adobo sauce 2 cups diced roasted turkey
• 3/4 cup 1/3-inch dice assorted red, green, yellow, and/or orange bell peppers, divided
• 1 cup grated Monterey Jack cheese or Mexican-style cheese blend

Preheat oven to 350°F. Stack tortillas and wrap in foil. Warm in oven until heated through, about 15 minutes.

Meanwhile, heat oil in 12-inch ovenproof skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in enchilada sauce, 2 tablespoons cilantro, and chopped chiles. Simmer over medium heat 5 minutes to blend flavors, stirring often.

While enchilada sauce simmers, mix turkey, 1/2 cup bell peppers, 2 tablespoons cilantro, and 1 teaspoon adobo sauce in small bowl. Unwrap tortillas and arrange in single layer on work surface. Fill each tortilla with about 1/4 cup turkey mixture and roll up.

Preheat broiler. Place enchiladas, seam side down, in simmering sauce, spooning some sauce over each. Remove from heat. Sprinkle with cheese and remaining 1/4 cup bell peppers. Place skillet in broiler and cook until enchiladas are heated through and cheese is melted, about 4 minutes.

Sprinkle enchiladas with remaining 2 tablespoons cilantro and serve.

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