Turkey Enchiladas with Il Boschetto Mixed Three Peppers

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BOGA02 3 Pepper Small Mix

Ingredients

  • 8 bacon strips, chopped
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup chopped onion
  • 10 ounces thinly sliced cooked turkey, shredded
  • 1-1/2 cups (6 ounces) shredded Swiss cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon Il Boschetto Mixed Three Peppers
  • 8 yellow corn tortillas (6 inches), warmed
  • 1 carton (10 ounces) refrigerated Alfredo sauce
  • 1/4 cup milk
  • 2 cups shredded lettuce
  • 1 can (14-1/2 ounces) diced tomatoes, well drained

Directions

  1. In a large skillet, saute the bacon, red pepper and onion until bacon is crisp and vegetables are tender; drain. Cool slightly.
  2. In a large bowl, combine the turkey, bacon mixture, 1 cup cheese, salt and pepper. Place 1/2 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small bowl, combine Alfredo sauce and milk; pour over top.
  3. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with lettuce and tomatoes. Yield: 4 servings.

This recipe inspired by Taste of Home.


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