Turkey-chili enchiladas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped cooked turkey or |
| Chicken | ||
| 1½ | cup | Shredded cheddar cheese |
| 1 | cup | Fat free ricotta cheese |
| 1 | medium | Onion, finely chopped |
| 1 | 4 oz can chopped green | |
| Chiles, drained | ||
| ¾ | teaspoon | Ground coriander |
| 7 | (fajita-size) flour | |
| Tortillas | ||
| 1 | cup | Prepared salsa |
| 1 | 8 oz can tomato sauce | |
| 1 | tablespoon | Chopped cilantro |
| ½ | teaspoon | Chili powder |
| ⅛ | teaspoon | Ground cumin |
Directions
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 ½ 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 ½ 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 ½ 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 :)