6 Mission® Fajita Size Flour Tortillas 1 cup sliced Mushrooms 1 medium Clove Garlic minced 1 Tbsp. Margarine 1 can (10 oz.) condensed Cheese or Broccoli Cheese Soup undiluted 1/2 cup Sour Cream 2 cups cooked or leftover Turkey cubed 1 cup cooked Broccoli Florets 1 cup sliced cooked Carrots 1/2 cup sliced Green Onions
1. Lightly brush six 1 cup custard cups or small oven-proof bowls with softened margarine. Shells: soften tortillas by warming briefly in skillet or microwave, then gently push tortilla into cup or bowl and place on baking sheet. 2. Filling: sauté mushrooms and garlic in 1 tablespoon margarine. Stir in soup and sour cream, blend well, add turkey, broccoli, carrots and green onions. Spoon 1/2 cup filling into each tortilla shell. Bake at 375 degrees F for 20 to 25 minutes until filling is hot. Carefully remove shells from cups and serve.
Enjoy this delicious turkey veggie casserole Mexican recipe!