1. Preheat oven to 350° F. In saucepan, combine enchilada sauce and sour cream. Heat to a simmer; remove from heat. In large bowl, add turkey, 3/4 cup prepared sauce, 1 cup cheese and cilantro. Stir to combine. 
2. To assemble enchiladas, spray 9 x 13 baking dish with nonstick cooking spray. Add 1 cup enchilada sauce to bottom of pan. Place 1 tortilla flat on clean work surface. Add 2 avocado slices down the middle of tortilla. Top with 1/3 cup turkey and 1 tablespoon sauce. Roll to close; place seam-side down in baking dish. Repeat with remaining tortillas and ingredients. 
3. When all enchiladas are rolled, pour remaining sauce evenly over enchiladas. Top with remaining cheese. Bake for 30 to 40 minutes until melted and bubbly. 
4. Note: This can be made ahead of time and refrigerated or frozen. If frozen, thaw in the refrigerator overnight before cooking. From the refrigerator, cover with foil, and cook for 45 minutes at 350° F. Then, remove foil, and cook for 15 minutes at 375° F.  

Calories: 502, Fat: 32 g (13 g Saturated Fat), Cholesterol: 95 mg, Sodium: 776 mg, Carbohydrates: 24 g, Fiber: 5 g, Protein: 31 g.