In a large bowl, combine the sliced peppers and onions. Toss with the oil. Add the seasonings and toss to coat evenly. Spread the peppers and onions on a baking sheet lined with parchment paper (or a silicone baking mat).
Roast for 30-40 minutes until the veggies are soft and slightly caramelized. Remove from the oven and set aside. Reduce the oven temperature to 375 degrees.
Enchiladas
Using a griddle pan or cast-iron skillet, toast the tortillas until golden brown on each side. Transfer to a cutting board and cut into wedges. Set aside.
In a large deep, oven-safe skillet, add the oil and cook the turkey over medium heat until no longer pink. Crumble the turkey as it cooks. Drain the excess grease.
To the ground turkey, add 1 cup of the enchilada sauce to the skillet and stir to combine. Transfer half of the turkey mixture to a plate. Set aside.
To the skillet, top the remaining half of the turkey with half of the peppers and onions. Top with half of the tortillas. Then, top with ½ of the remaining sauce and ½ of the shredded cheese.
Add the remaining turkey back to the skillet, spreading evenly over the top. Add the remaining peppers and onions, followed by the remaining tortillas, the remaining sauce, and the rest of the cheese.
Transfer the skillet to the oven and bake for 15-20 minutes until bubbly and golden around the edges. Increase the oven temperature to broil and broil for 2-3 minutes until the cheese is golden brown.
Garnish with scallions, cilantro, sliced radishes, pickled jalapenos, and sour cream.