| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(16-ounce) tomatoes |
| 1 |
cn |
(4-ounce) green chili peppers, rinsed and seeded |
| 1/2 |
ts |
Coriander seed |
| 1/2 |
ts |
Salt |
| 1 |
c |
Dairy sour cream |
| 2 |
c |
Finely chopped cooked chicken or turkey |
| 1 |
pk |
(3-ounce) cream cheese, softened |
| 1/4 |
c |
Finely chopped onion |
| 3/4 |
ts |
Salt |
| 2 |
tb |
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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