Chicken Enchiladas

I don't recall where I found this recipe, but it's been on one of my recipe cards for at least 2 decades.  It's not your standard chicken enchilada recipe.  It's more of a smooth, creamy, subtly flavored dish, seasoned with coriander, salt, green chilis and onion.


Chicken Enchiladas
Preheat oven to 350 degrees

1 16 oz. can tomatoes	1 8 oz. cream cheese
1  4 oz. can green chilis	1/2 cup finely chopped onion
1/2 tsp. coriander seed	3/4 tsp. salt
1/2 tsp. salt	12 8" tortillas
3-4 cups chopped cooked chicken	1 cup shredded cheese

Place undrained tomatoes, green chilis, coriander seed, and 1/2 tsp salt in blender. Mix till smooth. Add sour cream, mix till just combined. Set aside.
Combine chicken, cream cheese, onion and 3/4 tsp. salt.
Spoon meat mixture on shells. Roll up and place seam side down in 12x7x2" baking dish. Pour tomato mixture atop. Cover loosely with foil. Bake 350 degrees 30-40 minutes.
Remove foil, add cheese. Put under broiler to melt cheese. Serve.