|Corn tortillas||12 (6 Inches Each)|
|Nonstick spray coating||2 Tablespoon|
|Ground turkey||3⁄4 Pound|
|Chopped onion||12 Cup (192 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||2 Tablespoon|
|Low fat plain yogurt||8 Ounce (1 Carton)|
|Canned tomatoes||14 1⁄2 Ounce (1 Can)|
|Canned diced green chili peppers||4 Ounce, drained (1 Can)|
|Ground coriander||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
Wrap tortillas in foil.
Warm in a 350° oven for 10 minutes.
Spray a large skillet with nonstick spray coating.
For filling, add turkey, onion, green pepper, and garlic.
Cook over medium heat till turkey is no longer pink and vegetables are tender.
Remove from heat.
Meanwhile, in a mixing bowl stir together flour, yogurt, and 1/4 teaspoon salt.
Stir yogurt mixture into turkey mixture.
Divide the filling among tortillas.
Roll up tortillas and place seam side down in a 13x9x2 inch baking dish.
Bake, covered, in a 350° oven 25 to 30 minutes, or till heated through.
Meanwhile, for sauce, cut up tomatoes.
In a small saucepan combine undrained tomatoes, green chilies, coriander, oregano, and 1/4 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
Combine cornstarch and 1 tablespoon water.
Stir into tomato mixture.
Cook and stir till thickened and bubbly; cook and stir 2 minutes more.