Preheat oven to 375° and spray a 9 X 13 baking dish with a non stick spray. Set aside.
Shred turkey and add to 3 qt saucepan.
Drain both cans of olives, add the larger can to the saucepan with the shredded turkey.
Add chopped onions and ¾ can of one enchilada sauce, pepper, cumin, red crushed peppers and chili powder to the turkey.
In another saucepan, pour the remaining enchilada sauce and the other can into the pan.
Heat both pans over low flame until heated through, stirring occasionally.
Add a few tortillas at a time to pan with just the sauce to coat.