Turkey-chili enchiladas

Yield: 6 Servings

Ingredients:

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

Instructions:

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 :)