1 onion, cut into wedges
2 tbsp. oil
1 (14 1/2 oz.) can stewed Mexican style tomatoes
1/2 tsp. oregano, crushed
1 1/2 c. turkey, beef, or chicken, shredded, cooked
1 (4 oz.) can whole green chilies, cut into strips
4 flour tortillas
2 tsp. red wine vinegar

In large skillet, cook onion in 1 tablespoon oil until tender crisp. Drain tomatoes, reserving liquid. Add liquid and oregano to skillet; cook over high heat 3 minutes, stirring frequently. Stir in meat and chilies; remove from heat. Spoon meat mixture into each tortilla rollup. Add remaining oil to skillet and lightly brown rollups. Chop tomatoes; stir in vinegar. Pour over rollups, cover and cook over low heat for 3 minutes. Preparation time 8 minutes. Cook time 12 minutes.