3 tbsp (45 mL) butter
1 onions, chopped
2 cloves of garlic, minced
1/4 cup (50 mL) all-purpose flour
1-1/2 cups (375 mL) turkey stock or chicken stock
1 cup (250 mL) milk
3 cups (750 mL) shredded old cheddar cheese
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 cups (500 mL) cooked turkey, diced
2 tomatoes, seeded and diced
1/4 cup (50 mL) chopped green olives
3 green onions, chopped
2 tbsp (25 mL) chopped fresh coriander
1 jalapeño peppers, seeded and chopped
8 7-inch flour tortillas
In saucepan, melt butter over medium heat; fry onion and garlic, stirring occasionally, until softened, about 2 minutes.
Add flour; cook, stirring, for 2 minutes. Whisk in stock and milk and bring to boil, stirring; reduce heat and simmer until thickened, about 5 minutes. Remove from heat. Add 2-1/2 cups (625 mL) of the cheese, salt and pepper; set aside.
In large bowl, combine turkey, tomatoes, olives, onions, coriander and jalape?epper; stir in 1/2 cup (125 mL) of the cheese sauce. Spoon 3/4 cup (175 mL) into greased 13- x 9-inch (3 L) glass baking dish.
Divide remaining filling evenly among centres of each tortilla; roll up loosely. Place, seam side down, on sauce. Spoon remaining sauce over top. Sprinkle with remaining cheese. (Make-ahead: Cover and refrigerate for up to 8 hours; let stand at room temperature for 30 minutes.)
Bake in 350°F (180°C) oven until golden and bubbly, 35 to 40 minutes. Let stand for 15 minutes before serving.