10 (6") flour tortillas
1 (16 oz.) can tomatoes, cut up
1 (15 oz.) can tomato sauce
1 c. finely chopped green pepper
1/2 tsp. crushed red pepper
2 c. cooked turkey
1 (3 oz.) pkg. cream cheese
1/2 c. sliced green onion
1/4 c. parsley
1 tsp. chili powder
1/4 tsp. ground cumin
1 c. shredded sharp cheddar cheese

Lightly grease a low roasting pan. Wrap the stack of tortillas tightly in foil. Heat in the oven for 10 minutes.

For the sauce, in a saucepan combine undrained tomatoes, tomato sauce, green peppers, onions, parsley, chili powder, red pepper and cumin. Bring to a boil. Reduce heat; simmer, uncovered 5 minutes.

For turkey mixture, in a medium mixing bowl, combine half the sauce, the turkey, the cream cheese and 1/2 the shredded cheese. Spoon equally into each tortilla. Roll tortilla. Place tortilla, seam side down, in prepared pan. Bake, covered in a 350 degree oven for 20 minutes. Pour remaining tomato sauce over tortillas. Sprinkle with remaining shredded cheese. Bake, uncovered 8 to 10 minutes more or until the sauce is hot.