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1
Enchilada Sauce: In a large saucepan, heat up the vegetable oil and add the flour to make a roux. Whisk for 2-3 minutes or until brown.
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2
Add chile powder, cumin, garlic and onion powder, oregano, sugar and salt. Cook 1-2 minutes until spices are fragrant.
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3
Add chicken broth slowly, whisking to prevent lumps. Whisk until thickened and add tomato sauce. Add more chicken broth if the sauce is too thick. Cook for 5-10 minutes and taste to adjust for seasonings.
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4
Set aside on low heat. Grease a 9 x12 casserole pan. Get all the enchilada fillings arranged within easy reach.
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5
Take 6 tortillas and wrap them in a damp paper towel. Microwave them for 1 minute to soften so they don't crack during assembly.
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6
Put a thick layer of sauce on the bottom of the pan. Remove one tortilla and dip it into the sauce. Put it into the pan and place turkey, vegetables, olives and a little cheese across the tortilla. To roll, fold the tortilla sides toward the middle, then roll up starting at the bottom. Place in the corner.
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7
Repeat, adding sauce to dip tortillas as needed. Finish by topping the enchiladas with the remaining sauce and sprinkle with the remaining cheese.
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8
Bake at 350 degrees for 30 minutes or until cheese is melted and casserole is bubbly.
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9
Serve with warm refried beans and mexican rice.
