| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | 16-ounce tomatoes | |
| 1 | 4-ounce green chili | |
| peppers rinsed and | ||
| seeded | ||
| 1/2 | t | Coriander seed |
| 1/2 | t | Salt |
| 1 | c | Dairy sour cream |
| 2 | c | Finely chopped cooked |
| chicken or turkey | ||
| 1 | 3-ounce cream cheese | |
| softened | ||
| 1/4 | c | Finely chopped onion |
| 3/4 | t | Salt |
| 2 | T | Cooking oil |
| 12 | 6-inch tortillas | |
| 1 | c | Shredded omterey jack cheese |
| 4 ounces |
INSTRUCTIONS
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 3/4 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 1/2 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@cecasun.utc.edu> on Jul 7, 1997
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