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from Better Homes & Gardens Mexican Cookbook Place undrained tomatoes, chili peppers, coriander seed, 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 or turkey, 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 till limp. Drain on paper toweling. Spoon chicken mixture on tortillas; roll up. Place seam side down in 12x7 1/2 x2-inch baking dish. Pour tomato mixture atop. cover with foil; bake in 350 degree oven about 30 minutes or till heated through. Remove foil; sprinkle with shredded cheese. Return to oven till cheese melts. Makes 6 servings. Posted to Bakery Shoppe Digest149 by Sandra Swinford
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