Toast the cornmeal in a large saucepan over medium-high heat for 1 minute. Stir in broth and salsa verde; cook 6 to 7 minutes over medium-high heat until slightly thickened (about 3 cups). Stir in cream cheese and taste, adding salt, if desired. Set aside and let cool to a warm room temperature.

Preheat oven to 350°F. Warm each tortilla about 1 minute in a dry skillet over medium-high heat, flipping once, until softened and slightly puffy; set aside. In a large bowl, mix turkey with 1/2 cup sauce.

To assemble, spread 1/2 cup sauce on the bottom of a 9 x 13-inch baking dish. For each tortilla, place 1/2 cup turkey and 1/4 cup jack cheese down the center. Roll up snugly and place seam-side down crosswise in the pan. Repeat with remaining tortillas and fillings. Spread remaining sauce over the top bake about 15 minutes until the sauce has darkened slightly and any exposed bits of tortilla has started to brown. Remove pan from the oven and sprinkle remaining 1 cup jack cheese, onion, cotija cheese and jalapeños, if desired. Return to the oven and bake about 15 minutes until cheese has melted and sauce is bubbling. Top with cilantro and serve.