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 t Ground coriander

7 (fajita-size) flour

Tortillas 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 :)