Spray a skillet with vegetable cooking spray and place over medium heat. When pan is hot, add turkey and cook until browned. Drain and put ground turkey into a bowl. Put the chipolte peppers in a food processor and process until smooth. Set aside 4 ounces. Refrigerate leftover sauce.
Using the same skillet, add whipped butter and melt over medium heat. Whisk in flour, stirring until it's lighly browned. Add broth. Whisk in 4 ounces of pureed chilies, enchilada sauce, cumin and garlic powder. Stir in turkey and bring to a boil. Reduce heat. Simmer until sauce is thickened - about 20 minutes.
Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray.
Place 1 tortilla in gravy mixture to coat; let stand for 30 seconds so it softens. Remove tortilla from gravy and spoon 2 tablespoons of shredded cheese down the center of tortilla. Sprinkle 1 teaspoon of onion on top of the cheese. Roll up and place seam side down in baking dish. Repeat procedure with remaining tortillas. When they are in the pan, pour the remaining gravy mixture onto the tortillas and sprinkle with remaining cheese and onion. Add drained diced tomatoes on top. Then top with ½ cup shredded Fat Free Mozzarella Cheese.
Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving. Garnish with parsley if using.Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving. Garnish with parsley if using. This makes 6 Servings with 2 Enchiladas as 1 Serving.
On the WW Personal Points Plan, each serving is 8 PP. If you chose Ground Turkey Breast as a 0 PP Food, each serving will be 6 PP.
Recipe by Dee Dee Does at https://deedeedoes.com/paula-deens-casserole-recipes-remade-weight-watchers-freestyle/