Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel and thinly slice onion. Core and seed poblano pepper, then thinly slice. Roughly chop cilantro. Mince or grate garlic.

Heat a drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add onion and poblano pepper. Cook, tossing, until charred in spots, 7-8 minutes. Meanwhile, spread a thin layer of cream cheese on one side of each tortilla.

Add turkey to pan, breaking up meat into pieces. Cook until no longer pink, 4-5 minutes. Season to taste with salt, pepper, and chipotle powder (careful, it’s spicy—we recommend starting with a pinch and adding more as desired). Remove from heat.

Heat a drizzle of oil in a small pan over medium heat. Add garlic and cook, tossing, until fragrant, about 30 seconds. Add Mexican spice blend and cook, tossing, until you can really smell the spices, another 30 seconds. Stir in crushed tomatoes, cilantro, and 1/2 tsp sugar. Season with salt and pepper. Remove from heat.

Divide turkey mixture between tortillas, placing on sides spread with cream cheese. Roll up tortillas and place seam-side down in pan used for cooking for turkey. (TIP: If your pan is not ovenproof, place enchiladas in a small baking dish.) Top with enough sauce to generously coat (you may not use all). Sprinkle with mozzarella. Broil (or bake) until sauce is bubbly and cheese melts, 3-4 minutes

Thinly slice radishes. Halve lime. In a large bowl, toss radishes, spring mixed greens, a drizzle of olive oil, a squeeze of lime, and a pinch of salt and pepper. Divide enchiladas between plates and serve with salad to the side.