2 tablespoons butter or margarine ¼ cup all-purpose flour 2 ½ cups chicken broth 1 tsp ground cumin ½ tsp dried cilantro 1/8 tsp red pepper flakes 1 tsp chili powder 1 tsp garlic powder ½ tsp onion powder 1 can (4-oz ) chopped green chilies ¼ cup chopped green onions 2 cups cubed cooked turkey or chicken 2cups Reduced Fat Colby Jack cheese 8 flour tortillas (7-8 inches)
For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spices and half of the chilies. In a bowl, combine the chicken, 1 cup of the cheese and the remaining chilies.
Spoon 1/3 cup turkey meat mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9in. x 2-in baking dish. Pour sauce over enchiladas. Sprinkle with 1 cup of remaining cheese. Bake, uncovered, at 375 degrees for 15-18 minutes or until heated through and cheese is melted.
Garnish with chopped green onions and sliced black olives