Bring a small pan of water to a boil, add the dried chiles and soak them in the water for at least ten minutes.

Place a large frypan over medium heat, and add the oil when the pan is warm

Add the onion and garlic the hot oil and cook until soft and beginning to brown.

Add the tomato paste to the pan and cook, stirring another minute

Add two cups water to the pan, scraping the bottom of the pan to loosen any browned bits.

Drain the soaked chiles and remove the stems and seeds.

Add the chiles to the sauce and simmer until all the vegetables are soft.

Add the Keto Chow, salt and pepper and blend with an immersion blender to puree the vegetables. The sauce should be smooth and slightly thick.

Ladle about one cup of sauce on the bottom of the dish and spread out.

Heat the oven to 375F

Lay out a slice of turkey and place one-ounce of shredded Oaxaca cheese in a line near one end of the slice. Roll the turkey around the cheese, rolling toward the other edge of the slice, rolling into a cigar shape.

Place the turkey roll in the dish on top of the sauce, seam side down.

Continue with the remaining turkey and cheese, rolling them and arranging them in the dish.

Ladle enough sauce over the enchiladas to cover them.

Sprinkle cotija cheese over each enchilada.

Bake in the preheated oven for 25 minutes or until everything is heated through, the sauce is bubbling and the cheese on top is browned.

Top with Crema or sour cream before serving.