Chicken Enchilada Recipe
How to make Chicken Enchiladas
1 16 ounce can of tomatoes
1 4-ounce can green chili pepper, drained and seeded
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 cup dairy sour cream
2 cup finely chopped cooked chicken
1 3-ounce package cream,
1/4 cup finely chopped onion
12 flour tortillas
1 cup shredded Monterey Jack Cheese cheese, softened
Place tomatoes, chili peppers, coriander. and salt in blender container. Add sour cream; cover and blend just till smooth. Set aside.
Mix chicken, cream cheese, onion and 1/4 teaspoon salt
In skillet heat a small amount of cooking oil (olive) . Dip tortillas, one at a time, into hot oil fry jus till limp, a few seconds per side.
Drain, Spread chicken, mixture on tortillas, roll up. Place seam side down, in 12×7 1/2x 2 inch baking dish. Pour tomato mixture atop. Cover with foil, bake at 350 degrees about 30 minutes. Remove foil; sprinkle with cheese. Return to oven till cheese melts. Serves 6.