|1-½ lb Ground Turkey ( Or Chicken)||2 Chopped Green Onions|
|1 pkg Taco Seasoning (1.25 Oz)||1/2 cups Low Fat Sour Cream|
|1-¼ cup Water||1/2 cups Shredded Cheddar Cheese|
|1 tsp Ground Cumin||4 Tbs Melted Butter|
|2 tsp Chopped Fresh Oregano||6 Flour Tortillas (Burrito Sized/Large)|
|2 Tbs Chopped Fresh Cilantro||1/2 cups Shredded Cheddar Cheese (to Melt On Top)|
|1 can Fire-roasted Green Chiles (7 Oz.)||GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream|
|1/2 cups Diced Fresh Tomatoes|
Preheat oven to 450 degrees. Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.
Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.
Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.
Put tortillas, seam-side down on a non-stick sheet pan, space so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.