Preheat the oven to 350 degrees and spray a 9×13" baking dish with cooking spray. Spread 1/2 cup of the green enchilada sauce over the bottom of the dish and set aside.

Heat the oil in a large skillet over medium heat. Add the ground turkey, salt and pepper to the pan, then break the turkey up into chunks with a wooden spoon and cook for 3 minutes. Add the onion to the pan and cook for 4-5 minutes more or until softened. Add the garlic and cumin to the pan and cook for 30 seconds more. Add the poblano pepper and corn to the pan and cook for 1-2 minutes until softened. Remove the skillet from heat and stir in 1/2 cup of enchilada sauce. This will help hold the filling together for rolling.

If the tortillas are not pliable, heat for 10-15 seconds in the microwave. Place the tortillas on a work surface and divide the ground turkey filling evenly between them.

Roll the enchiladas and place seam side down in the prepared baking dish. Pour the remaining sauce over the tortillas, then sprinkle the cheese evenly over the top. Bake for 20-25 minutes or until the cheese has melted. Top with chopped and cilantro and sliced jalapeño if desired. Enjoy!