|Canned tomatoes||16 Ounce (1 Can)|
|Canned green chili peppers||4 Ounce, rinsed and seeded (1 Can)|
|Coriander seed||1⁄2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Finely chopped cooked chicken/Turkey||2 Cup (32 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|6 inch tortillas||12|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
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.
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° oven about 30 minutes or till heated through.
Remove foil; sprinkle with shredded cheese.
Return to oven till cheese melts.