Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 :)

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