Sprinkle with a tablespoon or so of cheese. Roll up enchilada, being careful not to tear tortilla, and place, seam side down, in the sauced baking dish. Alternately, bake 2 - 3 enchiladas in individual serving dishes. Repeat with remaining enchiladas. Add sour cream to remaining sauce and puree for a few seconds.
Cover enchiladas evenly with sauce and top with remaining cheese.
Bake 30 minutes, until cheese gets bubbly. Garnish with any of the suggested toppings, or your own favorites. Serves 4 - 6. Cover entire pan of rolled enchiladas with sour cream-green chile sauce and remaining cheese and bake until bubbly. Spoon turkey-mushroom mixture down the center of each tortilla and top with shredded cheese.