1 can cream of chicken soup (reduced salt)
1 1/2 c. nonfat plain yogurt
1 sm. can diced green chilies
1 sm. onion, chopped
Diced black olives, (optional)
Cumin to taste
Minced or crushed garlic to taste
Flour or corn tortillas
Alfalfa sprouts
Cooked turkey or chicken, chopped
3/4 c. grated cheese (your choice)
Sour cream
Salsa

Place 1 tablespoon of chopped meat and cheese on each tortilla. Cover with sprouts. Roll up tortillas and place in a 9 x 13 inch baking dish that has been sprayed with a nonstick spray like Pam.

To make the sauce, put the cream of chicken soup, nonfat yogurt, diced green chilies, chopped onion, black olives, cumin and garlic in a saucepan and bring to a boil. Boil about 5 minutes. Pour the sauce over the tortillas in the baking dish. Sprinkle grated cheese over the top. Bake at 350 degrees for 45-50 minutes. Serve with sour cream and salsa.