Chicken Enchiladas

16 oz can tomatoes

4 oz can green chili peppers, drained and seeded

1/2 tsp ground coriander

1/2 tsp salt

1 cup dairy sour cream

2 cups cooked chicken, finely chopped

13 oz cream cheese, softened

1/4 cup onion, finely chopped

cooking oil

12 flour tortillas, frozen or thawed

1 cup shredded monterey jack cheese

Place tomatoes, chili peppers, coriander and salt in a blender container

Cover and blend until smooth

Add sour cream

Cover and blend until smooth

Set aside

Mix chicken, cream cheese, onion and 3/4 tsp salt

In skillet put a small amount of cooking oil

Dip tortillas, one at a time, into hot oil

Fry until limp, a few seconds per side

Dreain

Spread chicken mixture on tortillas

Rollup and place, seam side down in 12 x 7 1/2 x 2 baking dish

Poor tomato mixture on top

Cover with foil and bake at 350 degrees for 30 minutes

Remove foil

Sprinkle with cheese

Return to oven until cheese melts



Yields 6 servings

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