To Roast the Chiles:

1. Spread the peppers on a baking sheet and place under the broiler.
2. Turn frequently until lightly and evenly charred.
3. Place hot roasted peppers in a damp towel and fold into a bundle.
4. Allow peppers to sweat 15 to 20 minutes.
5. Remove from towel and carefully peel away the cellophane-like skin.
6. Cut out stems and gently scrape out seeds.

To Prepare the Tortillas:

1. In a heavy skillet, heat 3 tablespoons of olive oil and tomato sauce.
2. Add a pinch each of salt, cumin, and chili powder.
3. Heat several tortillas at once, turning to coat and soften.
4. Stack the prepared tortillas on a platter with paper towels between them.
5. Add more oil, sauce and seasonings as needed.

To Assemble the Enchiladas:

1. Spread approximately 2 tablespoons of turkey over each tortilla, then a layer of grated cheese, a sprinkling of minced onion and a few strips of roasted chile.
2. The amount of chiles you use will depend on your taste and the strength of the peppers.
3. Roll up the enchiladas and place them seam side down in an 8" x 12" baking dish.
4. Top the enchiladas with 1/4 cup tomato sauce, reserved 1/4 cup of minced onions, 1/2 cup of grated cheese and chopped pecans.
5. Cover tightly with oiled foil and bake in a pre-heated 325 degree oven for 30 minutes.

To Serve:

1. Remove foil; garnish each serving with sprigs of fresh cilantro.