• 1/2  cup 
    chicken broth
  • 1   
    medium onion, chopped (1/2 cup)
  • 1   
    small red or green bell pepper, diced (1/2 cup)
  • 1/2  cup 
    frozen whole kernel corn (from 1 pound bag)
  • 1/2  pound 
    ground turkey breast
  • 4   
    cloves garlic, finely chopped
  • 1/2  cup 
  • 1/4  cup 
    chopped fresh cilantro
  • 8   
    flour tortillas (8 to 10 inch), warmed*
    Sour cream, if desired
In 10-inch nonstick skillet, heat broth to boiling over high heat. Cook onion, bell pepper, and corn in broth 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Reduce heat to medium-high.
Stir in turkey and garlic. Cook 2 minutes, stirring occasionally. Stir in salsa. Cook about 5 minutes, stirring occasionally, until turkey is no longer pink. Stir in cilantro.
Spoon slightly less than 1/2 cup turkey mixture down center of each tortilla; roll up tortilla. Serve with sour cream.

Speed preparation time by using already-chopped garlic in jars, and look for bags of frozen chopped onions -- no tears!
To warm tortillas, heat them in a hot ungreased skillet or griddle for 30 seconds to 1 minute. Or wrap desired number of tortillas tightly in foil and heat in 250 degrees Fahrenheit oven for 15 minutes. Or place 2 tortillas at a time between dampened microwavable paper towels or sheets of microwavable plastic wrap and microwave on High for 15 to 20 seconds until warm.
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