Enchiladas (Rolled)
Enchiladas de Pollo

1 16-ounce can tomatoes
1	4—ounce can green chili peppers, or 4-ounces of jalapenos, drained 
1/2 teaspoon coriander seed, ground
1/2 teaspoon salt 
blend these 4 ingredients

1 cup dairy sour cream (do not whip.  add)
2	cups finely chopped cooked chicken or turkey  (#2 1/2)
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 (corn)
1	cup shredded monterey jack cheese

Place undrained tomatoes, chili peppers, coriander seed, and the ~- teaspoon salt in blender. 
Cover and blend till mixture is smooth. 
Add sour cream; cover and blend just till combined. 
Set aside.
In a bowl, combine chicken or turkey, cream cheese, onion, and 3/4teaspoon salt. 
Set aside.
In a skillet heat cooking oil. 
Dip tortillas, one at a time, into hot oil for 10 seconds or just till limp. 
Drain on paper towels. 
Spoon chicken mixture on tortillas; roll up. place seam side down in baking dish.
Can prepare ahead to here and refrigerate.
Pour tomato mixture on top. Cover with foil; bake in 350  F oven about 30 mins. 
Remove foil; sprinkle with shredded cheese. Return to oven till cheese melts.
Makes 6 servings.