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Name: Turkey-Chili Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1/2 ts Chili powder; 3/4 ts Ground coriander; 1 1/2 c Cheddar cheese shredded; 1 c Prepared salsa; Chiles, drained; 1/8 ts Ground cumin; 1 c Fat free ricotta cheese; 1 md Onion, finely chopped; Chicken; 7 (fajita-size) flour; 2 c Chopped cooked turkey or; 1 4 oz can chopped green; 1 8 oz can tomato sauce; 1 tb Chopped cilantro; Tortillas

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Turkey-Chili Enchiladas

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

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 <jessann@texas.net>

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Nutrition

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Serving Size: 1 Serving (246g)
Recipe Makes: 6 Servings

Calories: 485
Calories from Fat: 308 (64%)

Amt Per Serving		% DV

	Total Fat 34.3g	46 %
	Saturated Fat 13.6g	68 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 5.3g
Cholesterol 151.1mg		46 %
Sodium 570mg		20 %
Potassium 480.3mg		13 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 3.5g
Protein 38.6g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 485

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