10 (6 inch) flour tortillas
1 (16 oz.) can tomatoes, cut up
1 (15 oz.) can tomato sauce
1 c. finely chopped green pepper
1/2 c. sliced green onions
1/4 c. snipped parsley or cilantro
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/4 tsp. ground cumin
2 c. chopped, cooked turkey
1 (3 oz.) pkg. Philadelphia brand cream cheese, softened
1 c. shredded sharp Cheddar cheese (4 oz.)

Lightly grease roasting pan. Do not use non-stick spray coating. Wrap the steak of tortillas tightly in foil. Heat in a 350 degree oven for 10 minutes.

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

For turkey mixture: in the medium mixing bowl, combine half the sauce, the turkey, the cream cheese, and half the shredded cheese. Spoon about 1/4 cup of the turkey mixture onto each tortilla. Roll tortilla. Place tortillas, 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. Serve immediately. Makes 5 servings.