8 Mission® Light or Fat Free Flour Tortillas 1 cup Nonfat Milk 2 tsps. Chile Powder 2 tsps. Garlic minced 1/4 tsp. Ground Cumin 3/4 cup tomato sauce 2 Tbsp. Cream of Wheat Cereal uncooked 1/4 cup Diced Green Chiles 1 Tbsp. Fresh Cilantro 1 tsp. Fresh Oregano or 1/4 tsp. Dried Oregano Salt and Pepper to taste 1/2 lb. Ground Turkey Breast 1-1/2 cups Curly Leaf Lettuce chopped 1 cup Tomato seeded and chopped 1/2 cup Onion chopped 1 cup (4 oz.) Reduced Fat Cheddar Cheese shredded Vegetable Oil cooking spray
1. Combine the nonfat milk, chili powder, garlic, cumin and tomato sauce in a medium saucepan and bring to a boil. Add the cereal and cook 1 minute, stirring constantly. Transfer mixture to a blender and process until smooth. Stir in chilies, cilantro and oregano. Season to taste and set the sauce aside. 2. In a nonstick pan, brown the turkey over medium heat until fully cooked and drain. Combine the turkey, lettuce, tomato, and onion in a large bowl. Add 1/2 cup cheese and half of the reserved sauce and blend together. 3. Soften the tortillas by warming in a skillet over low heat for 1 minute. Spoon in turkey filling. Roll up tortillas and place seam side down in a 13x9x12 inch baking dish coated with cooking spray. Top with remaining sauce. Cover and bake at 350 degrees for 10 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup of cheese and continue baking, uncovered, for 5 minutes.
Enjoy this delicious cheese tacoritos Mexican recipe!