| 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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