Grease a 9 x 13 baking dish or iron skillet. Preheat oven to 350 degrees.
To make the sauce, place a medium sized sauce pan over medium high heat and add butter. As the butter is melting, whisk in the flour and cook for a minute or two. Whisk in the 2 cups of broth, then add the onion powder, granulated garlic, chili powder, salt and cayenne pepper. Heat until the mixture has thickened and is bubbly, then remove from heat.
Let the thickened sauce sit for about 5 minutes to cool slightly and then stir in the sour cream and the salsa/hot sauce. Mix well to incorporate. Set aside while you assemble the enchiladas.
Spoon a layer of sauce in the bottom of the greased baking dish.
Lay a flour tortilla flat on a clean surface and spread 1 tablespoon of refried beans down the center, top the beans with shredded turkey, and then place grated pepper jack cheese on top of the turkey.
Carefully roll the tortilla up and place seam side down in the baking dish onto the sauce. Repeat this process until the pan is full.
Pour a liberal amount of the sauce all over the top of the enchiladas and then sprinkle with remaining pepper jack cheese.
Place in preheated oven to bake for approximately 20-25 minutes or until bubbly.
Top this with chopped red or green onion, cilantro, chopped tomato and avocado.
Notes
**This is a kid friendly dish because it is very mild in spices. If you would like spicier, add hotter salsa or hot sauce and increase the amount of cayenne pepper.**