MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: Turkey Chili Enchiladas
 Categories: Mexican, Turkey, Jaw
      Yield: 6 Servings
 
      2 c  Turkey or chicken;
           - cooked, chopped
  1 1/2 c  Cheddar cheese; shredded
      1 c  Fat free ricotta cheese
      1 md Onion; finely chopped
      4 oz Can diced green chiles;
           - drained
    3/4 ts Ground coriander
      7    Flour tortillas
           - (fajita-size)
      1 c  Prepared salsa
      8 oz Can tomato sauce
      1 tb Cilantro; chopped
    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 F. Pour tomato sauce mixture over tortillas. Cover
  with foil and bake 15 minutes. Sprinkle with 1/2 cup cheddar
  cheese. Bake 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 F. 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.
  
  Recipe FROM: The Austin American Statesman

  Typed by: Jessann :)
 
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