Sour Cream Turkey Enchiladas

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.

Heat vegetable oil in a skillet over medium heat and cook the garlic and onion until the onion is translucent about 5 minutes; stir in the jalapeno pepper and flour. Stir a few times to mix in the flour. Stir in the chicken stock about 1/4 cup at a time; cook until thickened stirring constantly about 5 minutes. Mix in the tomatoes and bring the mixture to a simmer.

While the sauce is simmering combine sour cream 1/2 cup of Cheddar cheese and turkey in a bowl. Place a tortilla down onto a work surface and spoon 1/4 of the turkey mixture onto the tortilla in a line down the center. Roll the tortilla around the filling; place into the prepared baking dish with seam side down. Repeat with the other tortillas. Pour the tomato sauce over the filled tortillas. Sprinkle the casserole with black olives and 1 tablespoon of Cheddar cheese as garnish.

Bake uncovered in the preheated oven until the cheese topping is browned and the casserole is bubbling about 30 minutes.