10 6-inch flour tortillas
1 16–ounce can tomatoes, cut up
1 15–ounce can tomato sauce
1 cup finely chopped green pepper
½ cup sliced green onions
¼ cup chopped cilantro
1 teaspoon chili powder
½ teaspoon crushed red pepper
¼ teaspoon ground cumin
2 cups chopped cooked turkey
1 3–ounce package cream cheese, softened
1 cup shredded sharp cheddar cheese
Grease a shallow baking dish. Heat oven to 350 F.
In a saucepan, combine undrained tomatoes, tomato sauce, green pepper, onions, parsley, chili powder, red pepper and cumin. Bring to boiling. Reduce heat and simmer uncovered for 5 minutes.
The turkey filling
Combine ½ of the sauce, the turkey, the cream cheese, and ½ the shredded cheese.
Spoon approximately ¼ cup of the turkey mixture onto each tortilla, roll tortilla. Place rolled tortillas seam side down in prepared pan. Bake, covered, for 20 minutes.
Pour remaining tomato sauce over tortillas, sprinkle with remaining shredded cheese. Bake, uncovered, 8 to 10 minutes more until the sauce is hot. Serve immediately.
Makes 5 servings.
Recipe shared by Emily Fengler, Missourian staff