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