Chicken Enchiladas

Ingredients -

1 16-ounce can tomatoes

1 4-ounce can green chili peppers, rinsed and seeded

1/2 teaspoon coriander seed

1/2 teaspoon salt

1 cup dairy sour cream

2 cups finely chopped chicken or turkey

1 3-ounce package cream cheese, softened

1/4 cup finely chopped onion

3/4 teaspoon salt

2 tablespoons cooking oil

12 6-inch tortillas

1 cup shredded monterey jack cheese (4 ounces)

Directions - Place the undrained tomatoes, chili peppers, coriander seed, and the 1/2 teaspoon of salt in a blender container. Cover and blend till the mixture is smooth. Add sour cream, then 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 12 x 7 1/2 x 2-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.

Servings - 6

by - Maxine Jindrich Power

Prep Time - 20 minutes

Cook Time - 35 minutes


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This site is dedicated to the memory of Maxine Jindrich Power and Bessie Weinstein Pokodner.

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