1 (10 oz.) can tomatoes and green chilies
1 (16 oz.) can tomatoes
1 clove garlic, crushed
1 lg. onion, chopped
3/4 tsp. coriander (1 1/2 tsp. chopped if using fresh)
1 tsp. salt
2 c. sour cream
16 tortillas
3 c. cooked, diced chicken
1 lb. Monterey Jack cheese, grated

Prepare sauce by combining tomatoes, garlic, onion, coriander and salt in a blender or food processor. Lightly process. Pour into a saucepan and simmer 30 minutes. Remove from heat, cool slightly and stir in sour cream.

Spread a small amount of sauce in bottom of large, flat casserole. Soften tortillas in hot oil. Spoon a tablespoon or two each of chicken and cheese in each tortilla, roll and place seam side down with sides touching. Just before baking, pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake at 325 degrees for 30 minutes.