Place enough canola oil in a large sauté pan to completely coat the bottom over medium heat.

Place as many tortillas that will fit in your pan without overlapping. Heat for 10 seconds

Flip tortillas over, sprinkle each with a 1/2 oz of cheese and cook till cheese begins to melt.

Remove the tortillas from the pan, and place on a clean work surface.

Spread 2 oz of the heated turkey down the center of each tortilla and roll tightly.

Place 2 enchiladas on a plate and ladle 3 oz of sour over the enchiladas, completely covering them.

Mound 2 tbsp of cranberry salsa on top of the enchiladas at the center.

Garnish with cilantro sprig.