In a large skillet over medium high heat brown the ground turkey, stirring often until it’s broken up into small pieces. When the turkey is cooked through, drain off any excess fat.
To the meat skillet, add all the spices, the bell peppers, onion, and water. Stir well and cook over medium high heat for about 5 minutes until the peppers and onion are crisp tender and the water has cooked off.
Remove the skillet from heat. Place an even amount of the turkey mixture into each of the corn tortillas. Before this step you may want to warm the tortillas slightly so that they are more pliable. Roll each of the tortillas up and place them seam side down in the prepared pan.
Pour the can of enchilada sauce evenly over the enchiladas. If you would like, sprinkle cheese over the top, though they are delicious without as well!