Side Pannel
Turkey-Chili Enchiladas
Turkey-Chili Enchiladas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Main Dish
Ingredients List
- 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
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 :)
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 :)
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