Preheat the oven to 350°F (180°C). Lightly spray a 7 x 11-inch (18 x 28-cm) baking dish with non-stick cooking spray.
Combine the salsa, cilantro, and cumin in a shallow bowl that is at least 6 inches (15 cm) in diameter. Working with one at a time, lay the tortillas flat in the salsa mixture, coating one side completely.
Place 1 tortilla on a plate or a sheet of wax paper. Top with 2 tbsp (30 mL) of the salsa mixture, and 1/8 of the turkey, beans and red onion. Sprinkle with 1 tbsp (15 mL) cheese. Roll the tortilla up and place seam-side down in the baking dish. Repeat with the remaining tortillas.
Spoon the remaining salsa mixture over the enchiladas and sprinkle with the remaining cheese. Bake until bubbling, about 15 minutes.
Per serving: 369 calories, 34 g protein, 7 g total fat, 3.5 g saturated fat, 62 mg cholesterol, 45 g carbohydrates, 9 g fibre.