Turkey-Chili Enchiladas
Yield
7 servingsPrep
25 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
turkey
cooked, chopped |
*
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
| 1 | cup |
ricotta cheese
fat free |
|
| 1 | medium |
onions
finely chopped |
|
| 4 | ounces |
green chili peppers, canned
chopped, drained |
|
| ¾ | teaspoon |
coriander
ground |
|
| 7 | each |
flour tortillas
|
*
|
| 1 | cup |
salsa
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 | tablespoon |
cilantro
chopped |
|
| ½ | teaspoon |
chili powder
|
|
| ⅛ | teaspoon |
cumin
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
turkey
cooked, chopped |
*
|
| 355 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
ricotta cheese
fat free |
|
| 1 | medium |
onions
finely chopped |
|
| 115.6 | ml/g |
green chili peppers, canned
chopped, drained |
|
| 3.8 | ml |
coriander
ground |
|
| 7 | each |
flour tortillas
|
*
|
| 237 | ml |
salsa
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 15 | ml |
cilantro
chopped |
|
| 2.5 | ml |
chili powder
|
|
| 0.6 | ml |
cumin
ground |
|
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 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.)
