INGREDIENTS
1/2 tsp
Coriander, ground
3 cloves
Garlic
2
Jalapeno peppers
1
Limes
1
Onion, medium
16 oz
Salsa, jarred green
1/4 tsp
Cayenne pepper
1/2 tsp
Chili powder
1/4 cup
Flour
1/2 tsp
Kosher salt
2 tbsp
Neutral oil
1 tsp
Cumin, ground
9
6-inch flour tortillas
2 cups
Milk
8 oz
Monterey jack cheese
8 oz
Sour cream
3-4 C shredded chicken (leftover or rotisserie) - I find that two breasts yield more than enough meat