TURKEY-CHILI ENCHILADAS
Regi Dean's Recipes 08/22/99
Turkey
Austin American Statesman
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(fajita-size) flour	7
4 oz can chopped green	1
8 oz can tomato sauce	1
Chili powder	1/2 ts
Chopped cilantro	1 tb
Chopped cooked turkey or	2 c
Fat free ricotta cheese	1 c
Ground coriander	3/4 ts
Ground cumin	1/8 ts
Onion, finely chopped	1 md
Prepared salsa	1 c
Shredded cheddar cheese	1 1/2 c
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 6 Servings
Chicken
Chiles, drained
Tortillas
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