In large bowl, combine turkey, onions, cilantro, garlic, oregano, cumin, and salt. Blend in ricotta. Stuff each uncooked shell with 1 heaping Tbsp. of turkey mixture. In 2-quart oblong, glass baking dish, pour 10 oz. of enchilada sauce. Arrange shells in baking dish and dot any remaining turkey mixture over shells. Pour remaining enchilada sauce over shells and cover tightly with foil. Bake in a preheated 375-degree oven for 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.