Ingredients
1 pound extra-lean ground turkey1 large onion, chopped1/2 cup chopped green pepper1 teaspoon brown sugar1 teaspoon garlic powder1 teaspoon ground cumin1 teaspoon chili powder1 can (28 ounces) crushed tomatoes, divided1 package (8 ounces) reduced-fat cream cheese1/4 cup fat-free sour cream1 can (4 ounces) chopped green chiles1 cup salsa8 fat-free flour tortillas (8 inches), warmed1/2 cup shredded reduced-fat cheddar cheese
Preparation
Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
In a small bowl, beat the cream cheese, sour cream and chiles until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray.
Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
