Turkey-Chili Enchiladas

• 2 cups turkey cooked, chopped
• 1 1/2 cups cheddar cheese shredded
• 1 cup ricotta cheese fat free
• 1 medium onions finely chopped
• 4 ounces green chili peppers, canned chopped, drained
• 3/4 teaspoon coriander ground
• 7 each flour tortillas
• 1 cup salsa
• 8 ounces tomato sauce
• 1 tablespoon cilantro chopped
• 1/2 teaspoon chili powder
• 18 teaspoon cumin ground

1. Grease a 13x9 baking dish (or you can use smaller dishes if serving some now and freezing for later use).
2. Mix turkey, 1 cup Cheddar cheese, ricotta cheese, onions, chiles and coriander.
3. Spoon about 1/2 cup of mixture onto center of each tortilla; roll tortilla around turkey mixture.
4. Place seam side down in dish.
5. In a nonreactive bowl, mix tomato sauce, salsa, chili powder and cumin.
6. Alternatively you can put two enchiladas in each of three tinfoil mini casserole pans.
7. To serve now:
8. Heat oven to 350F (180C).
9. Pour tomato sauce mixture over tortillas.
10. Cover with foil and bake 15 minutes.
11. Sprinkle with 1/2 cup cheddar cheese.
12. Bake uncovered about 10 minutes longer or until hot and bubbly.
13. To freeze:
14. Pour the tomato mixtyure over the tortillas.
15. Wrap baking dish tightly with foil and freeze no longer than 2 months.
16. (To serve from freezer:
17. Heat oven to 375F (190C).
18. Bake in covered pan 45 minutes.
19. Uncover and sprinkle with 1/2 cup cheddar cheese.
20. Bake 15 to 20 minutes longer or until hot and bubbly.)

turkey, cheddar cheese, ricotta cheese, onions, green chili peppers, coriander ground, flour tortillas, salsa, tomato sauce, cilantro, chili powder, cumin ground

Taken from recipeland.com/recipe/v/turkey-chili-enchiladas-46868 (may not work)