Turkey-Chili Enchiladas

Directions

1. 1
   Grease a 13x9 baking dish (or you can use smaller dishes if serving some now and freezing for later use).
2. 2
   Mix turkey, 1 cup Cheddar cheese, ricotta cheese, onions, chiles and coriander.
3. 3
   Spoon about 1/2 cup of mixture onto center of each tortilla; roll tortilla around turkey mixture.
4. 4
   Place seam side down in dish.
5. 5
   In a nonreactive bowl, mix tomato sauce, salsa, chili powder and cumin.
6. 6
   Alternatively you can put two enchiladas in each of three tinfoil mini casserole pans.
7. 7
   To serve now:
8. 8
   Heat oven to 350F (180C).
9. 9
   Pour tomato sauce mixture over tortillas.
10. 10
    Cover with foil and bake 15 minutes.
11. 11
    Sprinkle with 1/2 cup cheddar cheese.
12. 12
    Bake uncovered about 10 minutes longer or until hot and bubbly.
13. 13
    To freeze:
14. 14
    Pour the tomato mixtyure over the tortillas.
15. 15
    Wrap baking dish tightly with foil and freeze no longer than 2 months.
16. 16
    (To serve from freezer:
17. 17
    Heat oven to 375F (190C).
18. 18
    Bake in covered pan 45 minutes.
19. 19
    Uncover and sprinkle with 1/2 cup cheddar cheese.
20. 20
    Bake 15 to 20 minutes longer or until hot and bubbly.)