Place the oven rack to the second highest position. Turn the broiler on high.

Arrange the tomatillos, jalapeño, and garlic on a baking tray. Broil until browned on top ~ about 3 minutes (keep a close eye on it!). Turn over and brown the bottoms ~ about another 3 minutes. Remove from the oven and turn the oven off.

Pop the stem off of the jalapeño and scoop the tomatillos, jalapeño, and garlic into a blender or food processor. Add the can of green chiles, chili powder, and a pinch of salt and pepper. Process until smooth.

Meanwhile, heat 2 tablespoons of olive in a cast iron pan or large sauté pan, over medium heat. When hot, add the onion and poblano pepper, sautéing until just starting to soften. Add the green enchilada sauce and bring to a boil. Add the leftover turkey and cook until heated through ~ about 2 minutes.

Spread the nachos on a baking tray. Scoop the enchilada turkey over the nachos and cover with cheese. Place back in the oven on the raised rack and turn the broiler on high. Cook until the cheese is melted ~ about 2 minutes (keep an eye on it so it doesn’t burn!).

Divvy it up on to plates and serve with sour cream.

Enjoy!