Turkey-Chili Enchiladas

6 Servings

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Turkey-Chili Enchiladas Ingredients

2 c Chopped cooked turkey or	7 (fajita-size) flour
Chicken	Tortillas
1 1/2 c Shredded cheddar cheese	1 c Prepared salsa
1 c Fat free ricotta cheese	1 8 oz can tomato sauce
1 md Onion, finely chopped	1 tb Chopped cilantro
1 4 oz can chopped green	1/2 ts Chili powder
Chiles, drained	1/8 ts Ground cumin
3/4 ts Ground coriander

Instructions for Turkey-Chili Enchiladas

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 :) Posted to MM-Recipes Digest V3 #298 Date: Wed, 30 Oct 1996 19:18:51 -0600 From: jessann doe

Main Ingredient: TurkeyCuisine: Mexican