1 (16 oz.) can tomatoes
1/2 tsp. coriander seed
1 c. sour cream
1 (3 oz.) pkg. softened cream cheese
3/4 tsp. salt
12 (6-inch) tortillas
1 (4 oz.) can green chili peppers
1/2 tsp. salt
2 c. finely chopped cooked chicken
1/4 c. finely chopped onion
2 tbsp. cooking oil
1 c. shredded Monterey Jack cheese (4 oz.)

Place undrained tomatoes, chili peppers (rinsed and seeded), coriander seed, and the 1/2 teaspoon salt in blender. Cover and blend until smooth. Add sour cream, cover and blend just until combined. Set aside.

Combine chicken (turkey may also be used), cream cheese, onion, and 3/4 teaspoon salt. In skillet heat cooking oil. Dip tortillas, one at a time, into hot oil for 10 seconds or just until limp. Drain on paper toweling.

Spoon chicken mixture on tortillas; roll up. Place seam side down in 12 x 7 1/2 x 2-inch baking dish. Pour tomato mixture atop. Cover with foil; bake in 350 degree oven about 30 minutes or until heated through. Remove foil; sprinkle with shredded cheese. Return to oven until cheese melts.