In a small saucepan cook onion, covered, in a small amount of water over medium heat till tender; drain.
In a medium mixing bowl stir together cream cheese, the 1 tablespoon water, cumin, pepper and salt. Stir in cooked onion and turkey.
As preparations permit, begin steaming tortillas to soften.
Meanwhile, spray a 3-quart rectangular baking dish with non-stick coating. For each enchilada, spoon about 1/4 cup of the turkey mixture onto one tortilla; roll up. Place tortilla, seam side down, in the baking dish. Repeat with remaining filling and tortillas.
For sauce , in a medium mixing bowl combine soup, sour cream, milk and green chiles; pour mixture over the enchiladas. Bake enchiladas, covered, in a 350° oven about 40 minutes or until heated through. Sprinkle enchiladas with grated cheese.
Bake enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted. Top with snipped cilantro, tomatoes and sweet peppers, if desired.
Makes 12 enchiladas.