Make the enchilada sauce: In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour.

Heat olive oil on medium heat in a cast iron pan (or other thick-bottomed sauté pan). Add the spices and cook for a minute or two, until fragrant.

Slowly whisk in the stock, until smooth. Let come to a simmer, and cook for a minute. Then, remove from heat, cover, and set aside.

Prepare the filling: Heat olive oil in a sauté pan over medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, about 3 to 4 minutes. Add the garlic and cook a minute more. Remove from heat.

Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, 1 cup of the grated cheese, 1/4 cup of chopped cilantro, 2 tablespoons lemon or lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or more to taste. Set aside.

Assemble the enchiladas: Preheat the oven to 350°F. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of the sauce over the bottom of a 9 x 13-inch casserole dish (Pyrex works well).

Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. If the sauce is too thick, thin it with a little water.

Place the tortilla in the casserole dish and place anywhere from 1/4 of a cup to 1/2 cup of the filling in the middle of the tortilla.

Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish. Cover the enchiladas with the remaining sauce, and sprinkle with the remaining cheese.

Bake the enchiladas: Place in the oven and bake, uncovered, for 15 to 20 minutes, until the enchiladas are heated through and the cheese has melted.

Sprinkle with lime juice, serve with garnishes: Sprinkle with a little more lime or lemon juice before serving. Serve with chopped red onion, chopped avocados, fresh cilantro, sour cream or crema fresca, and thinly sliced iceberg lettuce that has been dressed with vinegar and salt (no oil).

Refrigerate leftover enchiladas, tightly covered in plastic wrap or foil, for 2 to 5 days. Another hint. You can also defrost the enchiladas overnight in the fridge. To bake turkey enchiladas straight from the fridge, just cover with aluminum foil and bake in a 350°F oven for 25 to 30 minutes.

To make ahead, you can freeze the enchiladas in the whole pan (best to use a ceramic or metal pan). If you're baking them first, let them cool, then wrap well in foil. Freeze up to 3 months. No need to defrost frozen enchiladas. Just remove the plastic wrap, if any, cover with foil, and bake for 45 minute s in a 350°F oven. Then, uncover and bake an additional 5 to 10 minutes until hot in the center and the cheese is bubbling.