• Preheat the oven 375° F.
• Place the peppers over an open flame and blister them on all sides. If you don't have a gas stove, place the peppers under the broiler, turning them frequently to ensure they blister on all sides.
  3 poblano peppers
• Once the peppers are blistered, cut them in half and remove the seeds. Place one pepper in a food processor and blitz. Transfer to a bowl and set it aside. Dice the remaining peppers and place them in a large bowl. Add the turkey meat and set it aside as well.
  3 poblano peppers, 2 cups cooked, shredded turkey meat **
• Place the chili powder, cumin, oregano, onion powder, garlic powder, ground coriander, and salt in a bowl and whisk to combine. Set it aside.
  2 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp ground coriander, ½ tsp kosher salt
• Heat the oil in a large skillet over medium heat until shimmering. Whisk in the flour, masa harina, and spice blend. Add the tomato paste and sauté briefly. Gradually whisk in the chicken stock and continue to whisk until a thick glossy sauce forms, about 10 minutes. Stir in the hot sauce, lime juice, and the blitzed poblano pepper.
  ¼ cup neutral oil, 2 tbsp masa harina, 2 tbsp all-purpose flour, 2 tbsp tomato paste, 1½ cups low sodium chicken stock, 1 tbsp hot sauce, 1 lime
• Pour 1/2 a cup of the sauce over the turkey and poblano mixture and toss to coat. Pour another 1/2 a cup of the sauce into a casserole dish and use the back of a spoon to create a thin, even layer. Set the filling and the casserole dish aside.
• Place roughly 2 tablespoons of the filling in the center of a corn tortilla and roll it into a cigar shape. Place the tortilla in the casserole dish seam-side-down. Repeat with the remaining tortillas and filling.
  8 corn or flour tortillas
• Once all the tortillas are in the casserole dish, cover them with the remaining enchilada sauce and sprinkle the cheeses over top. Transfer the dish to the oven and bake for 15-20 minutes or until the cheese has melted and the sauce is bubbling. Let cool for 10 minutes beofre serving.
  ½ cup cheddar, ¾ cup monterey jack

For the Salsa

• While the enchiladas are in the oven, make the salsa. Place all the ingredients in a medium-sized bowl and toss to disperse and coat. Refrigerate until ready to serve.
  1 avocado, 1 shallot, 1 clove garlic, 1-2 jalapeños, 1 lime, 1 tsp ground cumin, ½ tsp kosher salt

To Serve

• Top the enchiladas with the salsa, a few dollops of sour cream and hot sauce, and a couple of sprigs of fresh cilantro. Serve immediately with cold beers.
  ½ cup sour cream, hot sauce, fresh cilantro