In a large skillet, heat olive oil over medium-high heat.
Add the onion and cook for 5 minutes, until starting to soften.
Add the ground turkey and cook until browned, breaking it up into small pieces as it cooks.
Add the chili powder, cumin, garlic powder, and salt, and stir well to combine.
Add the diced tomatoes, enchilada sauce, black beans, corn, and tortillas, and mix well to combine.
Bring the mixture to a light simmer, sprinkle with cheese, stir, and cook for another 5 minutes, until tortillas are softened and cheese is melted.*
Serve topped with green onions and sour cream/Greek yogurt. Enjoy!
*Note: if you cook this in an oven-proof skillet, you can also broil the cheese on top.