Many years ago, I got a recipe from a a Mexican restaurant for their enchilada sauce. I've used it with great success to make enchiladas of all kinds. Enchiladas are great place to put all kinds of leftovers. They'll hold just about anything you can think of roll into a tortilla! —Leith Devine
chile powder, more or less depending on spiciness
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.
Add chile powder, cumin, garlic and onion powder, oregano, sugar and salt. Cook 1-2 minutes until spices are fragrant.
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.
Set aside on low heat. Grease a 9 x12 casserole pan. Get all the enchilada fillings arranged within easy reach.
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.
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, chilies 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.
Repeat, adding sauce to dip tortillas as needed. Finish by topping the enchiladas with the remaining sauce and sprinkle with the remaining cheese.
Bake at 350 degrees for 30 minutes or until cheese is melted and casserole is bubbly.
Serve with warm refried or black beans and Mexican rice.