Preheat oven to 375F/190C. Spray a 9" x 12" casserole dish with nonstick spray.

Drain the large can of whole green chiles well in a colander placed in the sink.

Use your fingers or a knife to split the green chiles open and remove seeds, stacking them into two piles so you can make two equal layers in the casserole dish. (I pat them dry with paper towels if they still seem wet.)

Chop up onion and Poblano (Pasilla) pepper into pieces about ½ inch.

Heat olive oil and saute onion and Poblano pieces over medium high heat until they're starting to brown, 4-5 minutes.

Remove the onion-pepper mixture, heat a little more olive oil, and add the ground turkey and cook over high heat until it starts to brown. (Most ground turkey has water added, so you need to let that evaporate before any browning will start.) Season with salt and pepper to taste.

When the turkey is nicely browned, put the onions and peppers back in the pan, add 2 cans enchilada sauce, and let the mixture simmer until most of the liquid is reduced, about 30 minutes on low. (If you'd like to reduce the carbs even more, you can probably get away with only one can of sauce, but I haven't tried that.)

When the meat mixture has cooked down, turn off heat and let it cool so you can add sour cream without it curdling. Once the meat mixture has cooled, stir in the sour cream.

In the casserole dish make a layer of green chiles, completely covering the bottom of the dish.

Spread half the turkey/sauce mixture over the green chiles.

Sprinkle that with half of each type of cheese.

Then make another layer each of whole green chiles, sauce, and cheese.

Bake uncovered for 30-35 minutes, or until the top is nicely browned and the casserole is bubbling.

Serve hot (with sour cream if desired.)

Leftovers will stay good in the fridge for several days and can be reheated in the microwave, or in the oven.