Turkey Enchiladas with Pepper Salsa

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Turkey Filling

  • 1 1/2 cups milk
  • 1/4 cup all-purpose flour
  • 2 cups chopped cooked turkey
  • 2 green onions, sliced
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 3/4 cup shredded Monterey Jack cheese, divided
  • 6 flour tortillas

Pepper Salsa

  • 2 tablespoons vegetable oil
  • 1 large green bell pepper, seeded and diced
  • 1 small yellow bell pepper, seeded and diced
  • 1/4 cup sliced black olives
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1/4 teaspoon salt


Combine milk and flour in a 2-quart saucepan over medium heat and whisk until well blended. Cook until mixture thickens and boils, stirring often. Remove from heat and stir in turkey, green onions, TABASCO® Sauce, and 1/4 cup of the cheese.

Spoon about 1/4 cup of turkey filling down center of each tortilla; roll up and place seam-side-down in a greased 12 x 8-inch baking dish. Sprinkle with remaining 1/2 cup cheese. Bake in a 375°F oven for 20 minutes or until mixture is hot and bubbly.

Meanwhile, prepare Pepper Salsa: Heat oil in a 10-inch skillet over medium heat. Add bell peppers and cook until tender-crisp, about 5 minutes, stirring occasionally. Stir in olives, cilantro, lime juice, TABASCO® Sauce, and salt and mix well. 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

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