1Sauce : Heat the oil in a 12 inch skillet over medium heat. Add the onion and salt and cook until softened, about 5 minutes.
2Stir in the chili powder, garlic, cumin and sugar. Cook 15 seconds. Stir in the tomato sauce and water.
3Bring to a simmer and cook until slightly thickened, about 5 minutes. Season to taste with salt & pepper; reserve.
4Enchiladas : Adjust the oven rack to the middle position. Heat oven to 400 F.
5Combine the turkey, 2-cups, cheddar, ½-cup of sauce, chilies and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave safe plate.
6Cover with plastic wrap and microwave on high until warm, about 40-60 seconds. Lightly coat a 9x13 inch baking dish with vegetable spray.
7Spread the warm tortillas out on a clean counter top. Place ⅓-cup of the turkey mixture evenly down the center of each tortilla. Tightly roll the tortilla and then lay seam side down in the baking dish.
8A second layer will be necessary. Lightly spray the enchiladas with vegetable spray.
9Pour 1-cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle with remaining cheddar cheese down the center of the enchiladas.
10Cover the dish with foil and bake 20-25 minutes, until heated through. Remove foil and continue to bake until cheddar cheese browns, about 5 minutes.