This recipe is reprinted with permission from the cookbook "Tex-Mex Diabetes Cooking" by Kelley Cleary Coffeen.
In a large skillet, heat oil over medium heat.
Lower heat, add flour, and stir continuously until the roux turns a light brown.
Add the black pepper, garlic powder, salt, cumin, chili powder, and cayenne and continue to cook for 1 minute, stirring constantly.
Slowly add broth, stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 10-15 minutes. Add water 1 Tablespoon at a time to adjust to the desired thickness.
Preheat oven to 350°F and lightly coat a 13 x 9 inch glass baking dish with cooking spray.
Place 1/4 cup cheddar cheese at end of tortilla. Roll up tortilla and place seam side down in the baking dish. Repeat with remaining tortillas.
Bake until enchiladas are heated through and cheese is melted, about 20-25 minutes. Serve garnished equally with sour cream, onions, and olives.
I topped my enchiladas with shredded lettuce, olives, diced tomatoes and avocado slices. I could not find fat free sour cream in my local grocery store, so I used a light variety and used a little less.