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1
Preheat your oven to abroila.
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2
Add broth and uncooked turkey breasts to a medium sized pot.
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3
If the broth doesn't completely cover the meat add some water until itas covered.
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4
If you don't have broth you can just use water but add 1/2 teaspoon of garlic salt and onion powder to the water.
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5
Bring to a boil and cook for 15-20 minutes (covered) depending on the thickness of the breasts.
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6
Check by cutting into the center to make sure itas not raw in the middle.
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7
Remove from water and allow it to cool to the touch.
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8
When cool use a fork or two to tear into shreds.
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9
While the turkey cooks add chili powder, cumin, paprika, oregano, red pepper flakes, chilies and cilantro to a medium/large bowl then stir until completely combined.
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10
When the turkey is cooled and shredded add to the bowl and stir until turkey is coated and everything is evenly combined.
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11
In a small bowl mix Monterey Jack and Queso Fresco cheese.
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12
Spray a cookie sheet lightly with cooking spray.
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13
Place about A 1/4 cup of turkey mixture onto one half of each tortilla.
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14
Next sprinkle with diced tomatoes and cheese.
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15
Heat under the broiler until the cheese is melted.
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16
If desired spread sour cream and/or salsa onto the other half of the tortilla and fold over.
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17
Serve hot with rice and beans.
