Enchiladas de pollo (chicken enchiladas)

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 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

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