Ingredients:
3 cups skim milk
4 1/2 tablespoons flour
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese
2 cans (4 ounces each) chopped green chilies
2 cups shredded cooked turkey breast
10 flour (8-inch) tortillas
Vegetable cooking spray
Directions:
In medium saucepan, over medium heat, combine milk, flour, mustard, salt and pepper and cook 5 to 6 minutes or until sauce is thickened. Stir in cheese and cook until melted. Remove 1 cup cheese sauce and reserve. Add 1 can chilies to remaining sauce. In medium bowl combine turkey, remaining can of chilies and reserved cheese sauce. On each tortilla spread 1/4 cup turkey mixture and roll up. Place tortilla seam-side-down in 9x13-inch baking dish, sprayed with vegetable cooking spray. Repeat with remaining tortillas. Pour remaining sauce over top of tortillas. Bake at 350 degrees F. 20 minutes or until hot and slightly bubbly. OPTION: Substitute ground turkey (browned in a lightly greased fry pan over high heat) for the cooked turkey breast.