Preheat your oven to 375ºF.

Heat a large skillet over medium-high heat with 1/2 tablespoon olive oil. Once hot, brown one side of the ground turkey for 3-4 minutes before flipping and pushing to one side.

In the other half, add the remaining 1 tablespoon olive oil, followed by the zucchini, poblano, and corn. Season with the salt and pepper and cook for 2-3 minutes untouched.

Break the ground turkey apart, keeping it to one side of the pan, and fully cook. Once cooked, mix the turkey and vegetables together. (You can cook the turkey and veggies separate if you're using a smaller pan.)

Add the garlic powder, onion powder, cumin, and water. Mix everything together and cook until no water remains. Remove the pan from the heat and fold in 2 oz cheese.

Add enough enchilada sauce to coat the bottom a large 13x9 baking dish, about 1-2 tablespoons. Add about 2 oz of filling to each tortilla and tightly roll, placing seal side down in the baking dish. Pour the remaining enchilada sauce over the turkey enchiladas and top with the remaining 4 oz cheese.

Bake for 25-30 minutes until the cheese is fully melted. Garnish with chopped cilantro, fresh avocado, and/or avocado crema (recipe in the notes below).