Freezer Turkey-Chili Enchiladas
Source of Recipe
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List of Ingredients
2 cups cooked turkey, chopped
1 cup shredded Cheddar cheese
1 cup ricotta cheese
1/2 cup chopped onion
4 ounces green chilies, diced and drained
3/4 teaspoon coriander
6 flour tortillas, 7-inches in diameter
8 ounces tomato sauce
1 cup salsa, choose your favorite "heat" level
1 tablespoon fresh cilantro, chopped, optional
1/2 teaspoon chili powder
1/8 teaspoon ground cumin
1/2 cup shredded Cheddar cheese
Recipe
Grease a 9 x 13-inch baking dish. Mix turkey, 1 cup Cheddar cheese,
the ricotta cheese, onion, chilis, and coriander. Spoon about 1/2 cup
turkey mixture onto each tortilla; roll tortilla around turkey
mixture. Place seam side down in dish. Mix tomato sauce, salsa, chili
powder and cumin.
Refrigerator: Cover baking dish tightly with aluminium foil. Cover
tomato sauce mixture tightly and refrigerator no longer than 48 hours.
Freezer: Pour tomato sauce mixture over tortillas. Wrap baking dish
tightly with aluminium foil and label. Freeze no longer than two
months.
To Serve:
From Refrigerator: About 1 hour before serving, heat oven to 350
degrees F. Pour tomato sauce mixture over tortillas. Re-cover and bake
30 minutes. Sprinkle 1/2 cup Cheddar cheese over tortillas. Bake
uncovered 15 minutes longer.
From Freezer: About 1 hour before serving, heat oven to 375 degrees F.
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.
Serves 6.
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