MMMMM----- Recipe via Meal-Master (tm) v8.03
       Title: Turkey-Chili Enchiladas
  Categories: Main dish, Mexican, Jaw
       Yield: 6 Servings
       2 c  Chopped cooked turkey or
   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 t  Ground coriander
       7    (fajita-size) flour
       1 c  Prepared salsa
       1    8 oz can tomato sauce
       1 T  Chopped cilantro
     1/2 t  Chili powder
     1/8 t  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 :)