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| 1 Dose | (16-ounce) tomatoes |
| 1 Dose | (4-ounce) green chili peppers, rinsed and seeded |
| 1/2 Teelöffel | coriander seed |
| 1/2 Teelöffel | salt |
| 1 Tasse | dairy sour cream |
| 2 Tasse | Finely chopped cooked chicken or turkey |
| 1 Packung | (3-ounce) cream cheese, softened |
| 1/4 Tasse | onion finely chopped |
| 3/4 Teelöffel | salt |
| 2 Esslöffel | cooking oil |
| 12 | 6-inch tortillas |
| 1 Tasse | Shredded omterey jack cheese (4 ounces) |
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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.
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