Spicy Turkey Enchiladas with Pumpkin Seeds

Preheat the oven to 400°F. Grease a 9-by-13-inch casserole dish with nonstick spray.

In a medium skillet, heat the olive oil over medium heat. Add the green onions, garlic and jalapeño and sauté until tender and fragrant, about 4 minutes. Transfer to a medium bowl and then stir in the turkey and one-third of the cheese.

Pour half of the enchilada sauce into the casserole dish. In the same skillet you used for sautéing, lightly warm 2 or 3 tortillas at a time, about 1 minute per batch.

Fill each tortilla with a heaping ¼ cup of the turkey filling and then wrap tightly into a log and place in the casserole dish. Repeat with the remaining tortillas and filling.

Pour the remaining sauce over the enchiladas and top with an even layer of the remaining shredded cheese. Bake until the sauce is bubbly and the cheese is melted, 25 to 30 minutes.

Serve immediately, garnished with radish slices, pepitas and cilantro.