Creamy Turkey Burritos
- 1 pound ground turkey
- 1 cup onion, chopped
- 1 clove garlic, minced
- 2 tablespoons flour
- 1 tablespoon chili powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 cup reduced-sodium chicken bouillon
- 1 can (4 ounces) chopped green chilies
- 1 cup non-fat imitation sour cream
- Eight 8-inch flour tortillas
- 1/2 cup reduced-fat cheddar
- Salsa, for serving
Preheat the oven to 350 degrees F. In a large skillet over medium-high heat, sauté the turkey, onions and garlic 5 minutes, or until the turkey is no longer pink. Drain. Return to the heat.
Over medium heat, stir in the flour, chili powder, pepper flakes, salt, bouillon and green chilies. Cook 3 to 4 minutes, or until the mixture thickens, stirring constantly.
On each tortilla, spoon 1/2 cup of turkey mixture. Sprinkle with 1 tablespoon cheese and roll up. Place the burritos on a 9 by 13-inch pan lightly coated with vegetable cooking spray. Cover the pan with foil.
Bake for 15 to 20 minutes, or until hot. Serve with salsa, if desired.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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