Recipe - Enchiladas De Pollo (Chicken Enchiladas)

1 cn (16ounce) tomatoes
1 cn (4ounce) green chili
peppers, rinsed and seeded
One half teaspoon Coriander seed
One half teaspoon Salt
1 cup Dairy sour cream
2 cup Finely chopped cooked
chicken or turkey
1 pack (3ounce) cream cheese,
softened
One fourth cup Finely chopped onion
Three fourths teaspoon Salt
2 tablespoon Cooking oil
12 6inch tortillas
1 cup Shredded omterey jack cheese
(4 ounces)

from Better Homes & Gardens Mexican Cookbook

Place undrained tomatoes, chili peppers, coriander seed, and the 1/2
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 Three fourths 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 12x7 One half x2inch 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@cecasun.utc.edu on Jul 7, 1997