Turkey enchiladas with pepper salsa

6 Servings

Ingredients

Quantity Ingredient
1½ cup Milk
¼ cup All-purpose flour
2 cups Chopped; cooked turkey
2 Green onions; sliced
1½ teaspoon TABASCO® pepper sauce
¾ cup Shredded Monterey Jack cheese; divided
6 Flour tortillas
2 tablespoons Vegetable oil
1 large Green pepper; seeded and diced
1 small Yellow pepper; seeded and diced
¼ cup Sliced black olives
2 tablespoons Chopped cilantro
1 tablespoon Lime juice
2 teaspoons TABASCO® pepper sauce
¼ teaspoon Salt

Directions

FILLING

PEPPER SALSA

In 2-quart saucepan, whisk together milk and flour until well blended. Over medium heat, cook until mixture thickens and boils. Remove from heat; stir in turkey, green onions, TABASCO sauce and ¼ cup cheese.

Grease 12 x 8-inch baking dish. Spoon about ¼ cupful mixture down center of flour tortilla. Roll up and place seam-side down in baking dish. Repeat with remaining tortillas and mixture. Sprinkle with remaining ½ cup cheese. Bake 20 minutes or until mixture is hot and bubbly.

Meanwhile, prepare Pepper Salsa: In 10-inch skillet over medium heat, in hot oil, cook green and yellow peppers until tender-crisp, about 5 minutes, stirring occasionally. Stir in olives, cilantro, lime juice, TABASCO sauce and salt until well blended. Serve salsa with enchiladas.

Makes 6 servings.

Nutritional information per serving: 349 Calories, 23 g protein, 15 g fat, 30 g carbohydrates, 483mg sodium, 63 mg cholesterol Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 9, 1998

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