4 tablespoons olive oil or canola oil
1/2 cup yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
3 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon ground oregano
1 28-oz can crushed tomatoes
1 8-oz can low sodium tomato sauce
1 cup chicken broth
3 cups red enchilada sauce
16 corn tortillas
2 15-ounce cans pinto beans, rinsed and drained
3/4 cup frozen corn kernels
1 pound ground turkey
1-1/2 to 2  cups shredded Monterrey Jack or Mexican blend cheese
1 Roma tomato, chopped
2 green onions, sliced
1/8 cup purple onions, slivered
1/4 cup black olives, sliced
1/4 cup cilantro, coarsely chopped