Turkey Chili Enchiladas
Ingredients| 2 cup chopped cooked turkey or 1 chicken 1 1/2 cup shredded cheddar cheese 1 cup fat free ricotta cheese 1 medium onion, finely chopped 1 4 oz can chopped green 1 chiles, drained 3/4 tsp ground coriander 7 (fajita-size) flour 1 tortillas 1 cup prepared salsa 1 8 oz can tomato sauce 1 tbsp chopped cilantro 1/2 tsp chili powder 1/8 tsp ground cumin |
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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 :)
Servings:
6
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