|Onions||1 1⁄2 Cup (24 tbs), chopped|
|Green pepper||1 1⁄2 Cup (24 tbs), chopped|
|Garlic||4 Clove (20 gm), minced|
|Chicken bouillon||1 Cup (16 tbs)|
|Canned chunky tomato sauce||16 Ounce|
|Canned green chilies||1⁄2 Cup (8 tbs), diced|
|Turkey||2 Cup (32 tbs), cooked and diced|
|Onion powder||1 Teaspoon|
|Lettuce||2 Cup (32 tbs), shredded|
|Green onions||6 , chopped|
|Nonfat yogurt||1 Cup (16 tbs)|
1. Saute3/4 cup of onions, 3/4 cup of green peppers, and 2 cloves of garlic in 1/2 cup of bouillon. Cook until tender.
2. Add tomato sauce, 1/4 cup of green chilies, and 1 teaspoon of cumin. Simmer for 5 minutes. Remove from heat and set aside.
3. Mix remaining onions, green peppers, garlic, green chilies, turkey, and spices in a bowl.
4. Fill 8 corn tortillas with turkey mixture, and place rolled tortillas side by side in a 9" x 13" baking pan. Pour tomato sauce over tortillas and bake at 350Â° until tender, about 20 minutes.