Dissolve bouillon cubes in hot water. In medium pot, sauté onion and garlic in 2 tablespoons hot oil until tender. Add dissolved bouillon and water to pot. Stir in tomato sauce, chili powder, sugar, salt and cumin and bring to a boil. Reduce heat and simmer for about 15 minutes until sauce thickens up a bit.
Heat remaining oil and brown ground turkey until cooked through. Add salsa, refried beans, jalepenos and olives. Mix well and heat through. When heated through, add key lime juice to taste. Turn off the heat and add one cup of shredded cheese. Stir until blended.
Heat oven to 375 degrees. You will need two 9 x 13 pans: put enough enchilada sauce to cover bottom of pans (12 filled shells go in each pan). Get a dinner plate and place all the tortillas on it. Put heaping tablespoon on middle of tortilla, fold over tortilla and sort of squeeze the mixture until it fits the width of tortilla and roll. Place in pan. Repeat until done. Pour the rest of the enchilada sauce over the enchiladas. If there is any filling left over I usually put it over the tops of the enchiladas in a thin strip down the middle. Sprinkle the rest of the cheese on top of the enchiladas. Bake for 35-35 minutes, until bubbly and cheese is melted. Serve with sour cream.