Melt the butter in a medium saucepan over medium heat. Add the flour and stir the two together into a paste. Pour the milk into the saucepan and whisk until the sauce comes to a boil. Once at the boil, let the sauce simmer for 5 minutes until it starts to thicken and coats the back of a spoon. Remove the saucepan from the heat and add the Pepper Jack cheese. Stir until the cheese has melted and the sauce is smooth.

Pre-heat a large sauté pan over medium-high heat. Add the olive oil and sauté the onion until it starts to brown – about 8 minutes. Add the peppers and sauté until they start to soften – another 5 minutes. Add the chili powder, cumin, salt and water and sauté for another minute. Stir in the shredded cooked turkey and pinto beans. Heat through for another minute and then remove the pan from the heat.

Pre-heat the oven to 350°F.

Spread some sauce on the bottom of a round 2-quart casserole dish. Place a tortilla on top of the sauce. Spread a third of the turkey mixture on the tortilla and top with a third of the grated Cheddar cheese. Repeat the layers of tortilla, turkey and cheese two more times. Top with the last tortilla and pour the remaining sauce over the top, allowing it drip down the sides into the casserole dish. Place the casserole onto a baking sheet and transfer it to the oven.

Bake at 350°F for 30 minutes, until lightly browned on top.

Let the enchilada pie rest for 10 minutes before serving. Garnish with chopped scallions. Cut into wedges and serve with diced tomatoes, avocados and black olives if desired.