In a mediums saucepan, heat olive oil. Whisk in flour
Add black pepper, cumin, garlic powder, oregano, cinnamon, Worcestershire sauce, onion powder, salt, chili powder, smoked paprika, tomato sauce, and chicken broth. Whisk and bring to a simmer until thickened.
In a large bowl, mix together ground turkey, egg, breadcrumbs, olive oil, onion powder, garlic powder, chili powder, salt, ground black pepper, and cumin.
Spread a thin layer of the enchilada sauce on the bottom of an oven-proof skillet.
Use your hands to form meatballs and place on in the skillet. Meatballs should be about 1½ inches in diameter but they don't have to be perfect!
Top with the remaining enchilada sauce and shredded cheddar cheese
Bake for 30-35 minutes until cheese is melted and sauce is bubbling.
Serve topped with sour cream and fresh cilantro.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/skillet-turkey-enchilada-meatballs/