Try This Recipe With Austin Slow Burn - Salsa Verde
Many Salsa2U™ recipes are based upon a recipe provided by the salsa manufacturer. However, we frequently modify these recipes in the Salsa2U test kitchen based upon the response of our taste panel.
• 1 1/2 Cup turkey shredded or cut into pieces
• 1/2 Can Cream of Chicken Soup
• 1/2 Cup sour cream
• 1 Cup Austin Slow Burn - Salsa Verde
• 1 Cup shredded cheddar and Monterey Jack cheese
• 6 Flour tortillas, soft taco size
Preheat oven to 350 degrees. Lightly grease (or use Pam) baking pan large enough to hold 6 enchiladas. Mix turkey, soup, sour cream and 1/2 cup of Austin Slow Burn - Salsa Verde together. Spoon 1/6 (about 2 heaping tablespoons) of mixture onto each tortilla. Sprinkle a little cheese on top, roll tortilla, and place seam down in baking dish. Cover tortillas with remaining 1/2 cup Austin Slow Burn - Salsa Verde and shredded cheese. Bake 35 to 40 minutes until heated thoroughly. Pass extra salsa at the table. Serves 3-4.
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