Yield: 1 Servings
|1 can||(16-ounce) tomatoes|
|1 can||(4-ounce) green chili peppers, rinsed and seeded|
|½ teaspoon||Coriander seed|
|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|
|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