Turkey-chili Enchiladas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Chopped cooked turkey or,
Chicken,
1 1/2 cup: Shredded cheddar cheese,
1 cup: Fat free ricotta cheese,
1 medium: Onion, finely chopped
1 4 oz can: chopped green,
Chiles, drained
3/4 tsp: Ground coriander,
7: , (fajita-size) flour
Tortillas,
1 cup: Prepared salsa,
1 8 oz can: tomato sauce,
1 tbsp: Chopped cilantro,
1/2 tsp: Chili powder,
1/8 tsp: 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 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 :)
Source from luhu.jp
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 :)
Source from luhu.jp