Preheat your oven to 375°F. While it heats, dice the onion into small pieces and mince the garlic cloves. Chop the green pepper into thin strips for garnish and set aside. Shred the cheese fresh if not already done—freshly shredded cheese melts much more smoothly than pre-packaged varieties. Measure out all your spices into a small bowl so they're ready to add quickly to the turkey.

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and minced garlic, sautéing for about 2-3 minutes until fragrant and the onion softens. Add the ground turkey, breaking it apart with a spoon as it cooks, until it's browned throughout with no pink remaining—this should take about 5-7 minutes. I like to use the leanest ground turkey available because it cooks quickly and keeps the filling light without excess oil.

Add the spice mixture from Step 1, the beef broth, and tomato sauce to the cooked turkey. Stir well to combine and bring to a gentle boil, then reduce heat to low and simmer uncovered for about 10-12 minutes, stirring occasionally, until the mixture thickens and most of the liquid reduces. The filling should be moist but not soupy—this prevents soggy enchiladas. While this simmers, warm the refried beans in a separate small pot over low heat, stirring occasionally.

Spread 1/2 cup of the enchilada sauce evenly across the bottom of a 9x13 inch baking dish. Working with one tortilla at a time, place it on a flat surface and layer with a spoonful of warm refried beans from Step 3, about 2-3 tablespoons of the turkey filling, and a generous handful of shredded cheese. Roll tightly and place seam-side down in the sauce-lined dish. Repeat with remaining tortillas—you should fit 8 rolls snugly in the dish. I find that wetting the tortillas slightly with water before filling helps prevent tearing, especially with almond flour varieties.

Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the top with the remaining shredded cheese. Bake uncovered in the preheated 375°F oven for about 20 minutes, until the cheese is melted and bubbly and the edges are beginning to brown slightly. Remove from the oven and let rest for 2-3 minutes before serving.

Transfer enchiladas to serving plates and top each portion generously with fresh cilantro, the chopped green pepper from Step 1, and a dollop of plain greek yogurt—the cool yogurt balances the spices beautifully and provides more protein than traditional sour cream. Serve immediately while hot.