1 lb. ground chicken or turkey
8 whole wheat flour tortillas
1/2 small onion, diced
1 clove garlic, minced
1/2 small green or red pepper, diced
1 env. taco seasoning (low sodium)
2 cups dairy sour cream (fat-free)
salsa or enchilada sauce (prepared)
1/2 cup grated cheddar or jack cheese (low-fat)
chopped fresh cilantro, for garnish
olive oil
non-stick cooking spray (Pam)

In a non-stick skillet, brown onion, garlic and peppers for about 5 minutes. Add ground chicken (or turkey) and stir until almost cooked thru, about 10 minutes. Drain any excess fat from pan and add taco seasoning according to packet directions. When done, set aside off heat and let cool a little.

Preheat oven to 350°F.

In glass or ceramic ovenproof dish, coat bottom with non-stick cooking spray (Pam).

Take tortillas and spoon 1/8 of the meat on each. Then spoon about a tablespoon dairy sour cream on top of the meat and roll up. Fold sides in and place in pan seam side down.

Spoon about two tablespoons of salsa or enchilada sauce over each the tortillas. Sprinkle the grated cheese evenly over.

Bake at 350°F for about 20 to 25 minutes until hot.

Serve with a side of guacamole, dairy sour cream and lettuce sprinkled with cilantro.

Submitted by: K. Darcy