1/4 c. tomatoes & green chilies (Ro-tel)
1 (3 oz.) pkg. cream cheese, softened
1 tsp. salt
2 c. finely chopped chicken, cooked
1 green onion, finely chopped
Cooking oil
12 sm. corn tortillas or 6 lg. flour tortillas
Sour cream sauce, heated
1 c. shredded med. sharp cheddar cheese

SOUR CREAM SAUCE:

1 c. Ro-tel tomatoes & green chilies
1 (8 oz.) container sour cream
1/2 tsp. salt
1/2 tsp. ground coriander

Blend all sauce ingredients in electric mixer until smooth. Heat in small saucepan, but DO NOT BOIL!

Combine tomatoes and chilies (I use Ro-tel diced), cream cheese and salt in mixing bowl; stir in chicken and onion.

Line skillet with oil, heat on medium and fry tortillas 1 at a time until limp, 5 seconds per side and drain.

Spoon chicken mixture on each tortilla, roll up and place seam down in 2 quart casserole in 1 layer. Cover with foil and bake in 350 degree oven for 30 minutes.