Turkey Enchiladas With Pepper Salsa

Recipe Ingredients

6		Flour tortillas
		Filling
1 1/2 cups	355ml	Milk
1/4 cup	15g / 0.5oz	All-purpose flour
2 cups	292g / 10oz	Chopped, cooked turkey
2		Green onions - sliced
1 1/2 teaspoons	7.5ml	Tabasco pepper sauce
3/4 cup	109g / 3.8oz	Shredded Monterey Jack cheese - divided
		Pepper Salsa
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Green pepper - seeded, diced (large)
1 tablespoon	15ml	Yellow pepper - seeded, diced (small)
1/4 cup	59ml	Sliced black olives
2 tablespoons	30ml	Chopped cilantro
1 tablespoon	15ml	Lime juice
2 teaspoons	10ml	Tabasco pepper sauce
1/4 teaspoon	1.3ml	Salt

Recipe 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- by 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.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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