In a small saucepan, melt the butter over low heat. Stir in the flour and keep stirring for 3 minutes to make a roux. Stir in the spices and tomato past. Keep stirring, over medium heat, until the roux thickens.

Slowly stir in the water and heat until the sauce boils. Lower to a simmer and keep stirring until the sauce is as thick as you want it. Taste and adjust any seasonings. Set aside.

Preheat the oven to 350℉ and take out a 9x13" glass roasting pan.

In a large skillet over medium heat, add the oil and saute the onions for 8 minutes. Add the garlic and saute for another minute. Then add the tomatoes, peppers, and all the seasonings. Stir until well combined. Stir in the turkey and 1 cup of the enchilada sauce. Simmer and keep stirring until the mixture dries out.

Stir in the cream cheese and simmer until melted.

Pour some of the enchilada sauce in the bottom of the glass pan.

On a cutting board, lay out the tortillas. Add 1/4 cup of meat mixture to each tortilla. Roll the tortillas and place them seam side down in the baking dish. Pour the rest of the enchilada sauce over the tortillas. Cover with the cheddar cheese and bake for 20-30 minutes, or until the cheese is melted and the filling is bubbly.