Enchiladas Excelentes

3/4 lb ground turkey breast
1 jar (16 oz) picante sauce (or table salsa)
1 cup canned pinto or black beans, drained & rinsed
1 cup chopped red bell pepper
1 Tbsp ground cumin
1 tsp chili powder
3/4 tsp garlic powder or garlic salt
1/2 cup sliced green onions with tops
12 flour tortillas (7"), warmed
1/2 cup shredded cheddar cheese, divided
Optional garnishes: Sour cream, chopped cilantro, ripe olive slices

Heat oven to 350. In non-stick skillet, cook turkey until no longer
pink, breaking into small pieces with spoon. Drain. Add 1 1/2 cups of
the picante sauce, beans, bell pepper and seasonings. Cook and stir
until most of the liquid has evaporated, 4 - 5 minutes. Stir in
onions. Spoon a scant 1/2 cup mixture onto each tortilla; roll up and
place seam side down in 13 x 9 inch baking dish sprayed with cooking
spray. Spoon remaining picante sauce over enchiladas. Sprinkle with
cheese; bake 5 - 8 minutes until hot and the cheese is melted. Top as
desired.

Note: Be sure to warm the tortillas or they will tear too easily when
assembling the enchiladas.


Got this from an old newsletter Pace used to send out in the days of
DOS. This is my kitchen-tested version, slightly different from the
original.


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