Chicken Enchiladas

• 1 (16 oz.) can tomatoes
• 1 (4 oz.) can green chili peppers, rinsed and seeded
• 1/2 tsp. coriander seed
• 1 c. sour cream
• 2 c. finely chopped cooked chicken
• 1 (3 oz.) pkg. cream cheese, softened
• 1/4 c. finely chopped onion
• 2 Tbsp. cooking oil
• 12 (6-inch) tortillas
• 1 c. shredded Monterey Jack

1. Place undrained tomatoes, chili peppers, coriander seed and 1/2 teaspoon salt in a blender.
2. Cover; blend until mixture is smooth.
3. Add sour cream.
4. Cover and blend just until combined; set aside.
5. Combine chicken, cream cheese, onion and 3/4 teaspoon salt; set aside.
6. In a skillet, heat oil.
7. Dip tortillas, one at a time, into hot oil for 10 seconds or until just limp.
8. Drain on paper toweling.
9. Spoon chicken mixture on tortillas; roll up. Place, seam side down, in a 12 x 7 1/2 x 2-inch baking dish.
10. Pour tomato mixture atop.
11. Cover with foil.
12. Bake at 350u0b0 for 30 minutes, or until heated through.
13. Remove foil; sprinkle with shredded cheese.
14. Return to oven; heat until cheese melts.
15. Makes 6 servings.

tomatoes, green chili peppers, coriander seed, sour cream, chicken, cream cheese, onion, cooking oil, tortillas, shredded monterey jack

Taken from www.cookbooks.com/Recipe-Details.aspx?id=237005 (may not work)