Start with the filling. Place a medium pan over medium heat and add 1 tbsp oil. Let warm for 1 to 2 minutes, then pour the chopped onion into pan and cook until translucent, between 5 and 7 minutes. Add in the garlic, cumin, and smoked paprika and cook for about 1 minute more, until the spices are fragrant. Remove the pan from the heat and set aside momentarily.

In a large bowl, pour in the turkey, diced green chiles, sour cream, black beans, 2 oz of the cheese, ¼ cup enchilada sauce, and cooked onion and garlic mixture and stir with a spatula or wooden spoon to combine.

Take out a 9x13 baking dish and add 1 tsp of oil. Grease the inside by using your hands to rub the oil all over the inside of the dish. Pour in ¼ cup of the enchilada sauce and use a spoon or brush to spread it into a thin layer in the baking dish. At this point, turn on the oven to preheat at 350F.

Wrap half of the tortillas in a wet paper towel and set them on a microwave-safe plate. Microwave them until warm, about 20-30 seconds. Use a wooden spoon to divide the turkey mixture into half in the bowl, then divide each half into two, and each of those sections into two until you have eight small sections of filling that are roughly ⅓ cup each. Take one of the tortillas and add one section of the turkey mixture. Fold one side of the tortilla in, then the other until it's rolled up, then place it on one end of the 9x13 dish with the seam side facing down.

Continue with the next 3 tortillas. Then repeat the process with the other 4 tortillas, warming them up in the microwave with a damp paper towel to start, until all of the turkey mixture is used up. Pour the rest of the enchilada sauce over the tortillas and use the back of a spoon to coat the tops of all the tortillas. Sprinkle the remaining cheese over all of the tortillas and place a large piece of aluminum foil over the 9x13 dish but tent it a bit so that it doesn't touch the cheese. Place it in the pre-heated oven and cook for 15 minutes.

Remove the aluminum foil and sprinkle the sliced olives on top. Place the baking dish back in the oven and cook for another 15 -20 minutes, until the cheese is melted and starting to brown. Remove from the oven and let the enchiladas cool for 5-10 minutes before serving, topping with chopped cilantro if desired.