Title: Turkey Enchiladas with Pepper Salsa
Categories: Tabasco
Yield: 6 Servings

----------------------------------FILLING----------------------------------
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

--------------------------------PEPPER SALSA--------------------------------
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

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