Tuesday, July 1, 2008

Chicken Enchiladas

Serves 6

1 (16 oz) can tomatoes
1 (4 oz) can green chile peppers, rinsed and drained
1/2 tsp coriander seed
1/2 tsp salt
1 cup dairy sour cream
2 cups finely chopped cooked chicken or turkey

1 (3 oz) package cream cheese, softened
1/4 cup finely chopped onion
3/4 tsp salt
2 Tbs cooking oil
12 6-inch corn tortillas
1 cup shredded Monterey Jack cheese (4 oz)

Place undrained tomatoes, chile peppers, coriander seed, and the 1/2 tsp 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 3/4 tsp 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 towels.

Spoon chicken mixture on tortillas; roll up. Place seam side down in 12 by 7 1/2 by 2 inch baking dish. Pour tomato mixture atop. Cover with foil; bake in 350°F oven about 30 minutes or until heated through. Remove foil; sprinkle with shredded cheese. Return to oven till cheese melts.

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