Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

Place undrained tomatoes, chili peppers, coriander seed and 1/2 teaspoon salt in a blender.
Cover; blend until mixture is smooth.
Add sour cream.
Cover and blend just until combined; set aside.
Combine chicken, cream cheese, onion and 3/4 teaspoon salt; set aside.
In a skillet, heat oil.
Dip tortillas, one at a time, into hot oil for 10 seconds or until just limp.
Drain on paper toweling.
Spoon chicken mixture on tortillas; roll up. Place, seam side down, in a 12 x 7 1/2 x 2-inch baking dish.
Pour tomato mixture atop.
Cover with foil.
Bake at 350\u00b0 for 30 minutes, or until heated through.
Remove foil; sprinkle with shredded cheese.
Return to oven; heat until cheese melts.
Makes 6 servings.