Ingredients: |
Ingredients: 2 cups chopped cooked turkey or chicken
1 1/2 cups shredded cheddar cheese (about 6 ounces)
1 cup fat-free ricotta cheese
1 medium onion, finely chopped (about 1/2 cup)
1 4-ounce can chopped green chiles, drained
3/4 tsp. ground coriander
7 fajita size flour tortillas
1 8-ounce can tomato sauce
1 cup prepared salsa
1 Tbsp. chopped cilantro
1/2 tsp. chili powder
1/8 tsp. ground cumin
|
Directions: |
Directions:Grease 9 x 13 x 2 inch baking dish. Mix turkey, 1 cup cheddar, ricotta, 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 non-reactive bowl, mix tomato sauce, salsa, cilantro, chili powder and cumin.
* To refrigerate: Prepare recipe to this point and refrigerate sauce and enchiladas, separately and covered, no longer than 48 hours.
* To freeze: Pour tomato mixture over tortillas. Wrap baking dish tightly with aluminum foil and freeze no longer than 2 months.
* To Serve now: Heat oven to 350º. Pour tomato sauce mixture over tortillas. Cover with aluminum foil and bake 15 minutes. Sprinkle with 1/2 cup cheddar cheese. Bake uncovered about 10 minutes longer or until hot and bubbly.
* To serve from refrigerator: Heat oven to 350º. Pour tomato sauce mixture over tortillas. Re-cover and bake 30 minutes. Sprinkle with 1/2 cup cheddar cheese. Bake uncovered about 15 minutes longer or until hot and bubbly.
* To serve from freezer: Heat oven to 375º. 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. |
This recipe for Turkey-Chili Enchiladas is from