Preheat oven to 350 degrees. Spray a 13"x9" glass plan with cooking spray and set aside.

To Prepare Green Chili Sauce:

Add vegetable oil to saucepan and bring to low heat. As soon as you smell the oil heating up, add the flour until it become a paste-like consistency. Then, whisk in the chicken stock until completely smooth. Add in the remaining ingredients and bring the sauce to medium-high heat. Continue to whisk occasionally until thickened. Set aside when the sauce is thickened.

To Prepare Queso:

Add the Rotel® and Velvetta® to a small glass bowl and cover with plastic wrap. Microwave 15 seconds and remove to stir with a spoon. Return bowl to the microwave and continue this cook/stir method until the cheese reaches a smooth consistency. Add Rotel tomato liquid to thin it out if necessary.

To Prepare Burrito Filling:

Cook the ground turkey in a skillet until completely browned. You shouldn't need to drain grease from it since you're using a 90-10 mix.

In a large bowl, combine all the burrito filling ingredients including the crumbled ground turkey and mix well.

Fill each tortilla with filling (make a heaping log shape of filling) and then roll the sides of the tortilla towards the middle, then roll the burrito away from you to finish it. Add each burrito seam-side down to the prepared, glass baking dish in a row-like formation.

Cover the burritos with the chili sauce, queso, shredded Mexican cheese, and heat in the oven for 20-25 minutes until the exposed corners of the burritos are golden and the sauce has slightly darkened.

After allowing the burritos to cool a few minutes, garnish them with toppings and serve warm.