Turkey-Chili Enchiladas
Submitted by tommack
Flour tortillas stuffed with chopped turkey, ricotta, cheddar, green chiles, and coriander, baked in a salsa-tomato sauce until bubbly. These freezer-friendly turkey enchiladas are perfect for meal prep or a quick weeknight Tex-Mex dinner.
YIELD
7 servingsPREP
25 minCOOK
25 minREADY
1 hrsThese enchiladas are a meal prep hero: make a full pan tonight, eat half, freeze the rest.
Chopped cooked turkey gets mixed with fat-free ricotta, shredded cheddar, chopped green chiles, onion, and ground coriander into a creamy, spiced filling.
Roll it up in flour tortillas, line them seam-side down in a baking dish, and pour over a quick sauce of tomato sauce, salsa, chili powder, and cumin.
Twenty-five minutes in the oven with a final shower of cheddar on top and you’ve got bubbly, cheesy enchiladas with a mild heat that the whole family can get behind.
The freezer instructions are built right in, so double the batch and you’ve got easy dinners stashed for busy nights.
Kitchen Tips
- The ricotta makes the filling creamy and moist without being greasy; fat-free works perfectly here
- Wrap tightly with foil before freezing and these keep for up to 2 months
- From frozen, bake covered at a slightly higher temperature for 45 minutes before uncovering and adding the cheese
- Mini foil pans make great individual portions for freezing if you’re cooking for one or two
Ingredients
Directions
Grease a 13×9 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 ½ 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℉ (180℃).
Pour tomato sauce mixture over tortillas.
Cover with foil and bake 15 minutes.
Sprinkle with ½ cup cheddar cheese.
Bake 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℉ (190℃).
Bake in covered pan 45 minutes.
Uncover and sprinkle with ½ cup cheddar cheese.
Bake 15 to 20 minutes longer or until hot and bubbly.)
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