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Enchiladas with Jalapeno and Cilantro Sauce

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CATEGORY CUISINE TAG YIELD
Dairy Reg 1, Sherilyn, 1 may 97 6 Servings

INGREDIENTS

12 Corn tortillas
Butter; for brushing
Salsa; for brushing
2 tb Canola oil
5 Cloves garlic; minced
1 md Onion; chopped
1 lg Green bell pepper; chopped
2 c Brown rice; to 2 1/4 c, cooked
1 lg Tomato; diced
1/2 ts Salt
1 ts Ground cumin
1 ts Chili powder
1 c Extra sharp cheddar cheese; grated
1 c Jalapeno pepper Jack cheese; grated
2 Cloves garlic; coarsely chopped
1 sm Jalapeno pepper; sliced
1/2 c Fresh cilantro; chopped
1/2 c Sour cream
1/2 c Plain yogurt
1/4 c Salsa
1/4 ts Salt
1/2 ts Ground cumin
2 Scallions; thinly sliced

INSTRUCTIONS

FILLING
SAUCE
Heat a skillet over medium heat. Brush tortillas with a dab of butter and
salsa, and fry lightly, about 30 seconds on each side. Set aside.
Preheat oven to 400 F.
Filling: Heat oil in skillet over medium heat. Saute garlic, onion, and red
and green peppers until tender, about 5 minutes. Remove pan from heat and
stir in rice, tomato, salt, cumin, chili powder and cheeses.
Spread tortillas on a work surface. Divide the filling among them, placing
about 1/3 cup in a line down the center of each. Spread filling and roll up
the tortillas. Place seam side down on a large baking sheet.
Bake 10 to 15 minutes, until cheese is melted.
Meanwhile, prepare sauce. In blender or food processor, puree garlic,
jalapeno, and cilantro with the sour cream and yogurt. Add salsa, salt, and
cumin; process until smooth. Pour sauce into a saucepan and stir in the
scallions.
Just before serving, heat sauce until hot and spoon over the enchiladas.
REG 1 shared by Sherilyn Schamber, Huntington Beach, CA, USA
NOTES : These enchiladas are big on flavor. You can use the simple-to-make
cilantro sauce to brighten other dishes, too.
Recipe by: Beyond the Moon Cookbook Posted to MC-Recipe Digest V1 #699 by
Sherilyn Schamber <sherschm@concentric.net> on Jul 30, 1997

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