Pre-heat oven to 350°F

Heat 2 Tbsp butter in a medium skillet over medium heat, toss in 1 1/4 C onions and saute' until tender.

Add in tomatillo sauce, cover and simmer about 10 minutes, stirring frequently.

While the tomatillo sauce is simmering; mix the shredded turkey, 3/4 C onions and 1/2 C cilantro in a large bowl and set aside — you can season with salt and pepper, if you like.

Heat the 1/2 C vegetable oil in a skillet (preferable cast iron) and cook each tortilla about 20 seconds per side, or until soft enough to roll. Set on a paper towel to drain

In a 9X13 glass baking dish, spoon 1/2 C of your tomatillo sauce and spread across the dish

Spoon about 1/4 to 1/2 C of the turkey mixture into the center of each tortilla, roll it up and place it seam down in the dish

Once all the tortillas have been filled, rolled and placed in the dish, place the thinly sliced VELVEETA® pepper jack cheese over the filled tortillas and then top with more tomatillo sauce.

Bake for about 30 minutes or until the cheese is bubbling and the turkey mixture is hot

Sprinkle with cilantro and serve with sour cream and sliced avocados (if they’re in season