Turkey and Veggies in an Easy Baked Shell

6 wheat flour tortillas (about 6 1/2 inches)
1 cup sliced mushrooms
1 medium clove garlic, minced
1 tablespoon margarine
1 can (10 3/4 ounces) condensed broccoli cheese or cheese soup
1/2 cup sour cream
2 cups cubed cooked turkey
1 cup cooked broccoli flowerets*
1 cup sliced cooked carrots*
1/4 cup sliced green onions

Lightly brush 6 (10 ounce) custard cups, ramekins or small bowls with softened margarine.

To prepare each tortilla shell, soften tortilla by warming briefly in skillet or microwave oven. Gently push tortilla into custard cup to form shell. Place cups on baking sheet.

To make filling, in large non-stick skillet, saute mushrooms and garlic in 1 tablespoon margarine. Stir in soup and sour cream, blending well. Stir in turkey, broccoli, carrots and green onions. Spoon about 3/4 cup filling into each tortilla shell.

Bake at 375 degrees F for 20 to 25 minutes until filling is hot. Carefully remove baked shells from custard cups.

*Or use 2 cups of any left-over cooked vegetables, such as peas, cut green beans, corn, cauliflower, asparagus, etc.

Servings 6
Source: The Tortilla Industry Association.