Drizzle olive oil in a large skillet over medium heat. Add in the onions and sweat for 5 minutes. Add the garlic, cumin and chili powder, if using. Cook for another 1 minute.
Pour in the drained tomatoes with chilies and cook until any liquid has reduced, 5-10 minutes.
Remove from heat and mix in the shredded turkey, cheese, cilantro and green onions. Taste mixture for seasoning and adjust if needed.
Place 2 Tbsp (30 mL) of the mixture into each tortilla and roll up into a firm tube. Secure with a toothpick.
Pour enough vegetable oil to fill 2" (5 cm) of your skillet or dutch oven. Bring to medium-high heat (350oF/175oC) and shallow-fry each stuffed tortilla 1-2 minutes on each side or until golden brown. They should be light golden brown and crisp. Place on clean towel or paper towel to drain.
Serve with sour cream, salsa, green onions and cilantro.
*Recipe by Kelly Brisson of The Gouda Life (thegoudalife.ca).
Nutritional Information (Per taquito): Calories: 155; Protein: 13 g; Fat: 7 g; Carbohydrates: 11 g.