Enchiladas de Pollo (Chicken Enchiladas)

posted by Nic 05-07-98 8:56 AM 


Enchiladas de Pollo (Chicken Enchiladas) 
Serves 6 

1 (16 oz.) can tomatoes in puree 
1 (4 ounce) can diced chili peppers 
1/2 teaspoon coriander seeds 
1/2 teaspoon salt 
1/2 teaspoon cumin 
1 cup sour cream 
2 cups chicken, finely chopped, cooked 
1/4 cup onions, finely chopped 
3/4 teaspoon salt 
2 tablespoons cooking oil 
12 (6-inch) flour tortillas 
1 cup Monterey Jack cheese, shredded 
3 ounces cream cheese, softened 


Place undrained tomatoes, chili peppers, coriander seed, cumin and the 1/2 teaspoon salt in blender container. Cover;
blend till mixture is smooth. Add sour cream; cover and blend just till combined. Set aside. 

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

Spoon chicken mixture on tortillas; roll up. Place
seam side down in a 12x71/2x2-inch baking dish. Pour tomato mixture atop. Cover with foil; bake at 350 degrees for
about 30 minutes or until heated through. Remove foil; sprinkle with shredded cheese. Return to oven till cheese
melts. Serve and garnish with lettuce, diced tomatoes, sour cream and sliced black olives 

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