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Title: Turkey-Chili Enchiladas
Categories: Entree Mexican Jaw
Yield: 6 Servings
| 2 | c | Chopped cooked turkey or |
| Chicken | ||
| 1 1/2 | c | Shredded cheddar cheese |
| 1 | c | Fat free ricotta cheese |
| 1 | md | Onion, finely chopped |
| 1 | 4 oz can chopped green | |
| Chiles, drained | ||
| 3/4 | ts | Ground coriander |
| 7 | (fajita-size) flour | |
| Tortillas | ||
| 1 | c | Prepared salsa |
| 1 | 8 oz can tomato sauce | |
| 1 | tb | Chopped cilantro |
| 1/2 | ts | Chili powder |
| 1/8 | ts | Ground cumin |
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 1/2 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 1/2 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 1/2 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 :) re submitted by marina