Chicken Enchiladas

Directions

1. 1
   Place undrained tomatoes, chili peppers, coriander seed and 1/2 teaspoon salt in a blender.
2. 2
   Cover; blend until mixture is smooth.
3. 3
   Add sour cream.
4. 4
   Cover and blend just until combined; set aside.
5. 5
   Combine chicken, cream cheese, onion and 3/4 teaspoon salt; set aside.
6. 6
   In a skillet, heat oil.
7. 7
   Dip tortillas, one at a time, into hot oil for 10 seconds or until just limp.
8. 8
   Drain on paper toweling.
9. 9
   Spoon chicken mixture on tortillas; roll up. Place, seam side down, in a 12 x 7 1/2 x 2-inch baking dish.
10. 10
    Pour tomato mixture atop.
11. 11
    Cover with foil.
12. 12
    Bake at 350° for 30 minutes, or until heated through.
13. 13
    Remove foil; sprinkle with shredded cheese.
14. 14
    Return to oven; heat until cheese melts.
15. 15
    Makes 6 servings.