Ingredients:

• Enchilada sauce:
• 7 tablespoons chili powder (note that chili powders vary in strength, so you may want to start with less and add more to taste)
• 2 teaspoons ground cumin
• 1 teaspoon crushed dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon sugar
• 2 teaspoons salt (less if using salted stock)
• 1/4 cup all-purpose flour
• 2 tablespoons extra virgin olive oil
• 2 cups turkey or chicken stock
• Enchilada filling:
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 to 2 jalapeño peppers (1 for mild, 2 or more for spicy), seeded and minced
• 3 cups cooked turkey meat, chopped
• 1 (15-ounce) can black beans, rinsed and drained, or 2 cups homemade black beans
• 8 ounces Monterey Jack cheese, grated (2 cups)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lemon or lime juice
• 1 to 2 teaspoons salt, or more to taste
• 8 to 16 flour tortillas, depending on size and thickness
• Garnishes:
• Chopped red onion
• Chopped avocado
• Chopped fresh cilantro
• Sour cream or crema fresca
• Iceberg lettuce, thinly sliced and sprinkled with salt and vinegar