| 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.
