Position oven racks in top third and lower third; preheat to 450°F. Liberally coat 2 large baking sheets with cooking spray.
In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground turkey and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chipotle chili powder, ancho chili powder, paprika, cumin, garlic powder, oregano, and salt. Add 1 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat and stir in the cilantro.
Wrap tortillas in damp paper towels; microwave on High until warm and pliable, 30 to 45 seconds. Carefully place 4 tortillas on each baking sheet. Spread filling mixture evenly over 1 half of each tortilla; top with cheese. Fold the tortillas in half and gently press, ensuring tortillas stay folded.
Bake, flipping the tacos and rotating the baking sheets between top and bottom racks halfway through, until the tortillas are golden and crisp, 14 to 16 minutes.
Bake, Stovetop
2024