In a medium saucepan over medium heat, sauté 2 minced garlic cloves until fragrant, about 1 minute. Stir in 1 can of chipotle chiles, 1 cup of tomato sauce, 1 cup of fat-free chicken broth, 1 teaspoon of ground cumin, and 1 teaspoon of chipotle chili powder. Bring to a gentle simmer and let it cook for 5–10 minutes until slightly thickened, stirring occasionally.

In a skillet, heat a splash of nonstick cooking spray over medium heat and brown 1 pound of extra lean ground turkey for about 5 minutes until no longer pink. Add 1 chopped onion, 2 minced garlic cloves, 1 can of black beans, 1 can of diced tomatoes, 1 can of chopped green chiles, and spices (1 teaspoon cumin, 1 teaspoon chili powder). Simmer for 20 minutes to meld flavors and reduce liquid.

Preheat your oven to 400°F (200°C). Spray a 9x13-inch baking dish with nonstick cooking spray.

Take a low-carb whole wheat tortilla and spoon about ½ cup of the turkey filling down the center. Roll the tortilla tightly, placing it seam-side down in the greased baking dish. Repeat for all tortillas until the filling is used up.

Pour the enchilada sauce evenly over the assembled enchiladas. Sprinkle with 1 cup of reduced-fat shredded Mexican cheese. Loosely cover with foil and bake for 20–25 minutes, until the cheese is melted and bubbly.

Carefully remove the foil and allow to cool for a few minutes. Top with optional sour cream, chopped cilantro, or sliced scallions. Serve hot.