Heat oven to 375 degree F. Coat a medium-size baking dish with nonstick cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook for 5 minutes until softened, stirring occasionally.
Add turkey, zucchini, olives, brine, jalapenos, 1/2 cup of the tomato sauce, cumin, oregano, salt and cinnamon. Cook for 6 to 7 minutes, stirring occasionally. Remove from heat.
Wrap tortillas in damp paper towels and microwave for 30 seconds or until softened. Working quickly, spoon a generous 1/3 cup of the turkey mixture down the center of a tortilla. Roll up and place seam side down in prepared pan. Repeat with remaining tortillas and filling.
Spoon remaining tomato sauce over the top of enchiladas. (Can be made up to a day ahead; cover with plastic wrap and refrigerate. To cook, remove from fridge 20 minutes, then continue.) Sprinkle with cheese. Cover and bake at 375 degree F for 30 minutes. Remove from oven and let stand for 10 minutes before serving. Garnish. Makes 4 servings.