Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Turkey; ground/cooked |
| 8 | Corn tortillas |
| ½ cup | Onion; chopped |
| 1 | Cl Garlic; chopped |
| 4 teaspoons | Flour |
| 1 cup | Green pepper; chopped |
| 1 cup | Corn; frozen |
| 1½ cup | Mushrooms; sliced |
| 1 can | Tomato sauce; (8 oz) |
| 1 can | Tomatoes; (7 1/2 oz) chopped |
| 1 tablespoon | Chili powder |
| 1 teaspoon | Italian seasoning |
| 1 cup | Cheddar cheese; shredded |
Recipe by: Anita A. Matejka Preparation Time: 0:15 Preheat oven at 375. For filling, in a skillet cook turkey, onion, and garlic until meat is brown. Drain off fat. Stir in flour, green pepper, corn, mushrooms, tomato sauce, tomatoes, chili powder, and Italian seasoning. Cook and stir until thickened, bubbly, and vegetables are tender. Spoon about ⅓ cup of the filling into each tortilla and top each with 2 tablespoons cheese. Bake, uncovered, for 15 to 25 minutes.