Preheat the oven to 400º. Mix the cheeses in a bowl; combine the turkey, 1/2 of the cheese mixture, salt, pepper, and the remaining chiles in a mixing bowl.
Pour 1 cup of the cream sauce into the bottom of a ~9x13" baking dish and spread evenly across the bottom.
Wrap the tortillas in paper toweling and microwave for 20 seconds on high to soften.
Dip one side of a corn tortilla into the remaining cream sauce. Set the tortilla onto a cutting board, sauced-side-up. Add 3 tbsp of filling down the center of the tortilla, leaving 1/4" of space between the filling and the top and bottom edges of the tortilla. Roll the filling up inside the tortilla like a burrito (there's no need to fold the ends over). Gently place into the baking dish. Repeat with the remaining tortillas. [To serve the enchiladas casserole-style, see Recipe Note #3]
When all of the enchiladas are rolled, spoon the remaining sauce over the top and sprinkle with the remaining cheese.
Cover the baking dish with foil and bake for 15 minutes. Remove foil and continue baking until the top of the enchiladas is golden and the sauce is bubbling.
Serve immediately with the garnishes of your choice.