|6 inch flour tortillas||6|
|Vegetable cooking spray||1|
|Fresh ground turkey||3⁄4 Pound (Raw)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Jalapeno pepper||1 , seeded and minced|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
|Chopped tomato||3⁄4 Cup (12 tbs)|
|Dried oregano||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Hot sauce||1 Dash|
|Shredded reduced fat sharp cheddar cheese||1 1⁄4 Ounce (1/3 Cup)|
|Non fat sour cream||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
1. Place tortillas on a baking sheet; bake at 350° for 7 to 10 minutes or until crisp. Set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey and next 3 ingredients; cook until meat is browned, stirring to crumble. Drain; wipe drippings from skillet with a paper towel.
3. Return turkey mixture to skillet, and add tomato sauce and next 4 ingredients. Bring to a boil; reduce heat, and simmer 10 minutes or until thickened, stirring occasionally.
4. Spoon turkey mixture evenly over tortillas; sprinkle evenly with cheese. Broil 5 1/2 inches from heat until cheese melts. Top with sour cream.