Turkey Enchiladas with Homemade Enchilada Sauce

Just in time for Thanksgiving here in the US. I roasted a turkey on Sunday, sort of a pre-holiday feast since I won't be hosting turkey day this year. Nothing fancy about the roasting I did--just an herbed butter rubbed all over. Made some broth from the carcass yesterday, of course, and will make some turkey soup in the next day or so. But tonight I made turkey enchiladas, sort of a family tradition. The only problem was that when I grabbed the can of enchilada sauce from the pantry, I saw that I'd accidentally bought "hot." My kids don't do "hot" so I was at a momentary quandary: Should I try it anyway? Or should I freeze the diced turkey and wait till I could get to the store? Then I remembered seeing a recipe for enchilada sauce in Not Just Beans. I monkeyed with it just a bit, being partial to a bit more garlic flavor and a bit worried about the spiciness.

15 oz tomato sauce
1/2 tsp oregano
1.5 tsp garlic powder (or less to taste)
3/4 tsp chili powder (more to taste if you like)
1 tsp onion powder (or more to taste)
1/2 tsp or less salt (I used a bit less)
1/4 tsp cumin

Mix it all up and heat. I ended up adding a bit of water to it because it was pretty thick.

Put a bit of sauce in a baking dish. Dip corn tortillas in the sauce to soften them, lay some diced turkey and grated cheddar cheese on them, roll them up, and lay in the baking dish. Cover with the rest of the sauce and some extra grated cheese. Cover and bake at 350 for 30 minutes or so.