Coat skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add turkey; cook, breaking up with wooden spoon, 6 to 8 minutes, or until no longer pink. Drain.
Heat oil in skillet over medium heat. Add onion and jalapeño; sauté 8 minutes. Stir in cumin, oregano, cinnamon and salt; cook 2 minutes. Remove skillet from heat. Stir in 3 tablespoons of the tomato paste, olives, brine and cooked turkey.
Preheat oven to 375 degrees F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
Combine remaining 1 tablespoon tomato paste, tomato sauce and water in shallow skillet. Heat over medium heat just until simmering, 1 to 2 minutes.
Dip tortilla in tomato sauce until softened. Place on a plate. Spoon 1/3 cup of turkey mixture down center of tortilla. Roll up and place, seam-side down, in prepared pan. Repeat with remaining tortillas and filling. Spoon remaining tomato sauce over top. Sprinkle with cheese. Cover loosely with aluminum foil.
Bake in preheated 375 degree F oven for 30 minutes or until heated through. Serve with sour cream if you wish. Makes 5 servings.
