1 (16 oz.) can tomatoes
1 (4 oz.) can green chili peppers, drained and seeded
1/2 tsp. ground coriander
1/2 tsp. salt
1 c. dairy sour cream
2 c. finely chopped, cooked chicken
1 (3 oz.) pkg. cream cheese. softened
1/4 c. finely chopped onion
Cooking oil
12 flour tortillas
1 c. shredded Monterey Jack cheese with jalapeno peppers

Place tomatoes, chili peppers, coriander and salt in blender. Cover, blend until smooth. Add sour cream; cover and blend just until smooth. Set aside.

Mix chicken, cream cheese, onion and 3/4 teaspoon salt. In skillet heat small amount of cooking oil. Dip tortillas, one at a time, into hot oil; fry until limp, a few seconds per side. Drain.

Spread chicken mixture on tortillas; roll up. Place seam side down in 12x7 1/2x2 inch baking dish. Pour tomato mixture on top. Cover with foil; bake at 350 degrees about 30 minutes. Remove foil; sprinkle with cheese. Return to oven until cheese melts.