Preheat oven to 350 degrees Fahrenheit.

Combine tomato sauce, tomato paste, oregano, garlic powder, cayenne pepper, chili powder, onion powder, cumin, and water in a saucepan.

Simmer the sauce for 15 minutes, stirring occasionally.

While the sauce simmers, sauté ground turkey, diced onion, and diced bell pepper in a separate pan until the turkey is fully cooked and no longer pink.

Add sliced black olives to the turkey mixture and stir to combine.

Pour 1/2 cup of the sauce into a 9x13 inch baking pan and spread evenly.

Dip one whole wheat tortilla into the sauce to coat it.

Place some of the turkey mixture and grated cheese onto the sauced tortilla.

Roll the tortilla tightly and place it seam-side down in the prepared baking pan.

Repeat the dipping, filling, and rolling process with the remaining tortillas, turkey mixture, and cheese.

Pour the leftover sauce evenly over the rolled enchiladas in the pan.

Sprinkle additional grated cheese over the top of the enchiladas.

Cover the baking pan with aluminum foil.

Bake in the preheated oven for 40 minutes.

Remove the foil and bake for an additional 5 minutes to brown the cheese if desired.

Remove the enchiladas from the oven and let them sit for 2 minutes before serving.