Yield: 1 Servings
Measure | Ingredient |
---|---|
1 can | (16-ounce) tomatoes |
1 can | (4-ounce) green chili peppers, rinsed and seeded |
½ teaspoon | Coriander seed |
½ teaspoon | Salt |
1 cup | Dairy sour cream |
2 cups | Finely chopped cooked chicken or turkey |
1 pack | (3-ounce) cream cheese, softened |
¼ cup | Finely chopped onion |
¾ teaspoon | Salt |
2 tablespoons | Cooking oil |
12 \N | 6-inch tortillas |
1 cup | Shredded omterey jack cheese (4 ounces) |
from Better Homes & Gardens Mexican Cookbook Place undrained tomatoes, chili peppers, coriander seed, and the ½ teaspoon salt in blender container. Cover; blend till mixture is smooth.
Add sour cream; cover and blend just till combined. Set aside.
Combine chicken or turkey, cream cheese, onion, and ¾ teaspoon salt. In skillet heat cooking oil. Dip tortillas, one at a time, into hot oil for 10 seconds or just till limp. Drain on paper toweling. Spoon chicken mixture on tortillas; roll up. Place seam side down in 12x7½ x2-inch baking dish. Pour tomato mixture atop. cover with foil; bake in 350 degree oven about 30 minutes or till heated through. Remove foil; sprinkle with shredded cheese. Return to oven till cheese melts. Makes 6 servings.
Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@...> on Jul 7, 1997