1 lb ground turkey
1 pkt reduced sodium taco seasoning
Monterey cheese, 8 oz – grated
1 can fat free cream of mushroom soup
1/2 c fat free sour cream
4oz (half a jar) taco sauce, mild (I used hot)
8 low carb tortillas (I found 60 cal ones)
Brown ground turkey and add taco seasoning and cook according to package directions. Mix together the can of soup, sour cream and taco sauce. Spoon and smooth 1/3 of the soup mixture into a 9x13" baking dish.
Divide meat mixture evenly between the tortillas - about 2-3 tablespoons per tortilla. Sprinkle cheese on top of meat in shell (save about 1/2 – 3/4 cup cheese.) Roll/Fold tortillas burrito-style.
Place into pan seam side down (or they will unroll and things will get messy. Spread rest of soup mixture onto the shells and top with the rest of the cheese. Bake at 350°F for 20-25 minutes until bubbly and cheese is melted.
Original recipe found here.