| 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 | ts | TABASCO® pepper sauce |
| 3/4 | c | Shredded Monterey Jack cheese; divided |
| 6 | Flour tortillas | |
| 2 | tb | Vegetable oil |
| 1 | lg | Green pepper; seeded and diced |
| 1 | sm | Yellow pepper; seeded and diced |
| 1/4 | c | Sliced black olives |
| 2 | tb | Chopped cilantro |
| 1 | tb | Lime juice |
| 2 | ts | TABASCO® pepper sauce |
| 1/4 | ts | Salt |
INSTRUCTIONS
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 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 <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Apr 9, 1998
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