Leftover turkey green enchiladas with crispy edges

Put the tomatillos, New Mexico chilies, poblanos, serranos and half an onion on a tray and air fry or broil at the highest setting until tender and blackened.

Puree with a big handful of cilantro and salt to make the enchilada sauce.

Shred the turkey into a bowl; add shredded Monterey Jack, some enchilada sauce and minced cilantro; mix and taste, adjusting with salt and more sauce.

Heat canola oil to 350 (375 is better) and fry each tortilla about 10 seconds, flipping a couple of times, until bubbling and puffing but only slightly stiff, not crisp.

Stack the fried tortillas and flip the stack so the first fried, most tender one is stuffed first.

Preheat the oven to 375; spread a layer of sauce over the bottom of the baking dish.

Roll a little filling into each tortilla and lay it seam side down; fit 16 in the dish.

Spoon sauce and pepper jack only over the middle so the oily tortilla edges can crisp.

Bake at 375 until crispy on the edges and bubbly on top, 22 minutes.

Top with thinly sliced white onion and a little cilantro.