Preheat the oven to 350°. Grease a 9x13-inch pan with non-stick cooking spray.
In a medium saucepan, melt the butter. Add the onion and garlic and cook, stirring for 5 minutes over medium high heat.
Stir in the flour and cook for 1 minute.
Slowly whisk in the milk and chicken stock. Simmer until thick, stirring occasionally, about 10 minutes. Stir in jalapeno or chiles, cumin, chili powder, salt, and pepper.
Lay out the tortillas on a work surface. Divide the turkey and 1 ½ cups of cheese among the tortillas. Roll them up and place seam-side down in the prepared baking dish.
Pour the sauce over the top. Sprinkle with remaining ½ cup cheese.
Bake for 15 to 20 minutes until the filling is hot and sauce and cheese are bubbly.
Notes
Nutritional values are approximate and are based on ¼ of the recipe. Refrigerate leftovers promptly and use within 4 days.