Preheat the oven to 350F.

Prepare the poblanos by cutting them in half lengthwise and removing the seeds and core. Use tongs to roast the skin of the poblanos over an open flame, turning the peppers until the skin is blistered all over.

Once blistered, place each poblano in a plastic bag, and let steam for 15 minutes.

Meanwhile, prepare the enchilada sauce by mixing all ingredients together. Set aside.

For the turkey filling, add the olive oil to a large skillet over a medium heat. Add ground turkey, onion powder, and garlic paste. When the meat has browned, add two tablespoons of the sauce, together with salt and pepper.

Pour the remaining sauce into the base of a baking dish.

Use a dinner knife or similar to scrape off the charred skin of the peppers, then place the peppers in the baking dish.

Divide the turkey mixture over the top of the poblanos, then sprinkle some shredded cheese over the top.

Cover the dish and roast for 20 minutes. Remove the cover and continue to roast for another 5-7 minutes or until the cheese starts to brown. Garnish with chopped green onions and fresh cilantro leaves, then serve.