3 Cups milk

4-1/2 Tablespoons flour

3/4 Teaspoon dry mustard

1/2 Teaspoon salt

1/4 Teaspoon pepper

1 Cup shredded reduced-fat Monterey Jack cheese

2 Cans (4 ounces each) chopped green chilies

2 Cups shredded cooked turkey

10 Flour (8-inch) tortillas

Vegetable cooking spray

 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 (9-X 13-inch) baking dish, sprayed with vegetable cooking

spray. Repeat with remaining tortillas. Pour remaining sauce over top of tortillas.

Bake at 350F 20 minutes or until hot and slightly bubbly.