Turkey-Chili Enchiladas

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.)