For cranberry relish: Toss sliced cranberries, fresh lime juice and cilantro in a small bowl, place in fridge until ready to serve with enchiladas.

For enchiladas: Preheat oven to 350 degrees. Heat ¼ cup oil in a large nonstick pan over medium-high heat. Fry each corn tortillas until softened, about 8-10 seconds and place on a baking sheet lined with paper towels to drain. Continue frying each tortilla until softened adding oil if needed, place on baking sheet to drain. Combine shredded turkey, drained green chiles, ½ cup cilantro, 2 cups Monterrey jack cheese and 1 cup enchilada sauce, stir to coat all ingredients; set aside. When tortillas are cool enough to handle, evenly divide turkey mixture between tortillas. Place filling down the center and roll tortilla tightly, place seam side down in a baking dish. Pour remaining enchilada sauce over rolled enchiladas, top with remaining shredded cheese and bake until cheese is bubbly and golden, about 25 minutes. Serve warm, topped with cranberry relish.