Preheat the oven to 350 degrees. Spray a 16x10-inch baking dish with cooking spray.
Combine the chicken broth, canned tomatoes and chilies (with their liquid) Sunbutter, chipotles, chili powder, cumin, allspice, and 2 tortillas (torn into pieces) in a blender and blend until smooth. Pour into a saucepan and heat over medium heat until warm. Ladle some of the sauce into the bottom of the prepared baking dish.
Combine the cream cheese with the shredded turkey, onion, salt, and pepper. Dip a tortilla into the warm sauce briefly. Place the dipped tortilla on a plate, fill with some turkey filling, roll up, and place in the baking dish. Repeat with remaining tortillas and filling. Ladle the rest of the sauce over the enchiladas and top with the grated cheddar cheese. Bake for 25-30 minutes or until the sauce is bubbly and the cheese has melted. Serve with optional toppings.