Preheat oven to 350°F.  Spray a large 9×13-inch baking dish with cooking spray.  Then spread ⅓ cup salsa verde evenly along the bottom of the dish.  Set aside.

Set aside 1 cup of the shredded cheese, 1 avocado, and ½ cup red onion for later use.

Lay a flour tortilla out a workspace.  Spread 2 tablespoons salsa verde all over the surface of the tortilla.  Then in a line down the center, layer about a handful of avocado, red onion, turkey, cheese and beans.  (Portion each ingredient so that you use about ⅛ of the entire portion per enchilada, since there are 8 total.)  Fold the tortilla over to seal it, then transfer the enchilada to the pan.  Repeat with the remaining tortillas until all 8 enchiladas are in the pan.  You may need to squish them together a bit to make room.

Spread the remaining salsa verde on top of the enchiladas.  Then sprinkle the reserved 1 cup shredded cheese evenly on top. Bake for 20 minutes.

Remove, and sprinkle the enchiladas evenly with the reserved avocado, red onion, and the fresh cilantro leaves.  Serve immediately.