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Turkey Enchiladas With Pepper Salsa

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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables, Grains Tabasco 6 Servings

INGREDIENTS

1 1/2 c Milk
1/4 c All-purpose flour
2 c Chopped, cooked turkey
2 Green onions, sliced
1 1/2 t TABASCO® pepper sauce
3/4 c Shredded Monterey Jack
cheese divided
6 Flour tortillas
2 T Vegetable oil
1 Green pepper, seeded and
diced
1 Yellow pepper, seeded and
diced
1/4 c Sliced black olives
2 T Chopped cilantro
1 T Lime juice
2 t TABASCO® pepper sauce
1/4 t Salt

INSTRUCTIONS

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 1/4  cup cheese.
Grease 12 x 8-inch baking dish. Spoon about 1/4 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 1/2 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 <>  Recipe
by: Tabasco www.tabasco.com  Posted to MC-Recipe Digest by "Karen
Sonnessa" <> on Apr 9, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 632
Calories From Fat: 296
Total Fat: 33.4g
Cholesterol: 146.7mg
Sodium: 1066.6mg
Potassium: 635.3mg
Carbohydrates: 32.3g
Fiber: 2g
Sugar: 6.1g
Protein: 50.5g


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