Spicy Turkey Enchiladas with Pumpkin Seeds

Ingredients

• Nonstick spray, as needed
• 2 tablespoons extra-virgin olive oil
• 1 bunch scallions, thinly sliced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 3 cups shredded leftover turkey (or chicken)
• 2 cups shredded Monterey Jack cheese
• One 28-ounce can red enchilada sauce
• 12 small corn tortillas
• 6 radishes, thinly sliced
• ½ cup pepitas (roasted and salted pumpkin seeds)
• ⅓ cup fresh cilantro leaves