Red Sauce: Cook minced garlic in melted butter over medium heat for 30 seconds, or until fragrant. Whisk in flour; cook, stirring constantly 1 minute. Gradually add tomato sauce, and chicken broth. Stir to combine. Add chili powder, sage, and cumin. Cook over medium heat, stirring occasionally, until smooth and thickened. If too thick, add additional chicken broth to desired consistency. Yield: 4 cups.

Meat Mixture: Brown ground turkey in large skillet over medium heat. Transfer to colander; rinse with hot water to remove as much grease as possible; drain well.

Sauté onion in same skillet over medium heat for 5 minutes. Return browned turkey to pan, rubbing between hands to break up. Stir to combine. Add garlic; cook 30 seconds or until fragrant. Add chili powder, cumin, sage, and salt. Stir to combine. Add flour; stir to combine. Add tomatoes; stir to combine. Cook until mixture has thickened. If too thick add about ⅓ cup water. Cover and simmer over medium low heat for 30 minutes. Remove lid and continue cooking until most of the liquid has evaporated, about 10 minutes.

Forming Enchiladas: Preheat oven to 350°F. Pour 1-½ cups of red sauce into 9x13x2-inch baking dish; set aside.

Microwave tortillas for 10 to 15 seconds to soften.

Working one at a time, add ¼ cup of meat mixture to center of tortilla. Roll tightly and place, seam side down into prepared dish. Repeat with remaining tortillas.

Pour 1-½ cups of red sauce over enchiladas. Sprinkle on chopped onions.

Cover and bake at 350° F for 20 minutes, or until bubbly.

Uncover and sprinkle with cheese; bake uncovered for 10 minutes, or until cheese is melted.

Garnish with sour cream, sliced olives, and chopped chives.

Yield: 6 servings.