| 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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