Turkey-chili enchiladas

6 Servings

Ingredients

Quantity Ingredient
2 cups Chopped cooked turkey or
Chicken
1½ cup Shredded cheddar cheese
1 cup Fat free ricotta cheese
1 medium Onion, finely chopped
1 4 oz can chopped green
Chiles, drained
¾ teaspoon Ground coriander
7 (fajita-size) flour
Tortillas
1 cup Prepared salsa
1 8 oz can tomato sauce
1 tablespoon Chopped cilantro
½ teaspoon Chili powder
⅛ teaspoon Ground cumin

Directions

Grease a 13x9 baking dish (or you can use smaller dishes if serving some now and freezing for later use). Mix turkey, 1 cup Cheddar cheese, ricotta cheese, onions, chiles and coriander. Spoon about ½ cup of mixture onto center of each tortilla; roll tortilla around turkey mixture. Place seam side down in dish. In a nonreactive bowl, mix tomato sauce, salsa, chili powder and cumin. Alternatively you can put two enchiladas in each of three tinfoil mini casserole pans.

To serve now: Heat oven to 350 degrees. Pour tomato sauce mixture over tortillas. Cover with foil and bake 15 minutes. Sprinkle with ½ cup cheddar cheese. BVake uncovered about 10 minutes longer or until hot and bubbly.

To freeze: Pour the tomato mixtyure over the tortillas. Wrap baking dish tightly with foil and freeze no longer than 2 months. (To serve from freezer: Heat oven to 375 degrees. Bake in covered pan 45 minutes. Uncover and sprinkle with ½ cup cheddar cheese. Bake 15 to 20 minutes longer or until hot and bubbly.) Freeze now, relax later from: The Austin American Statesman, typed by jessann :)

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