Title: Turkey-Chili Enchiladas
Categories: Main dish, Mexican, Jaw
Yield: 6 Servings

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 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