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 :)