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

Place undrained tomatoes, chilies, coriander, and 1/2 teaspoon salt in a blender container; blend until smooth. Add sour cream; blend until just combined. Set aside.

Combine chicken, cream cheese, onion, and 3/4 teaspoon salt. Heat oil in a skillet. Dip tortillas in the skillet one at a time until just limp; drain on paper towels. Spoon chicken mixture on tortillas; roll up. Place rolled tortillas seam side down in a 12 x 7 1/2 x 2 inch baking dish.

Pour on tomato mixture. Cover with foil. Bake at 350 degrees for 30 minutes. Remove foil, sprinkle with cheese, and heat until cheese melts. Serves 6.