In a large skillet over medium heat, add the ground turkey and diced yellow onion. Cook until the turkey is browned and the onions are soft, about 5-7 minutes.

Stir in the taco seasoning, paprika, cumin, kosher salt, and pepper. Mix well to combine, then pour in the red enchilada sauce. Let it simmer for about 5 minutes, allowing the flavors to meld. Remove from heat.

In the skillet with the turkey mixture, mix in the diced tomatoes, cream cheese, sour cream, and half of the shredded Monterey Jack cheese until everything is well combined.

Spread the turkey mixture evenly in a serving dish or baking dish. Top with the remaining Monterey Jack cheese.

Preheat your oven to 400°F (200°C). Bake for about 12 minutes, or until the cheese is melted and bubbly.

Let the dip cool slightly, then serve warm with tortilla chips. Enjoy!