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Enchiladas With Jalapeno And Cilantro S




Source of Recipe


recipe source






Recipe Introduction


These enchiladas are big on flavor. You can use the
simple-to-make cilantro sauce to brighten other dishes, too.






List of Ingredients



• 12 corn tortillas
  
• butter -- for brushing
  
• salsa -- for brushing
  
• Filling:
  
• 2 Tbsp canola oil
  
• 5 Cloves garlic -- minced
  
• 1 Med onion -- chopped
  
• 1 Lg green bell pepper -- chopped
  
• 2 C brown rice -- to 2 1/4 c, cooked
  
• 1 Lg tomato -- diced
  
• 1/2 Tsp salt
  
• 1 Tsp ground cumin
  
• 1 Tsp chili powder
  
• 1 C extra sharp cheddar cheese -- grated
  
• 1 C jalapeno pepper Jack cheese -- grated
  
• Sauce:
  
• 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 Tsp salt
  
• 1/2 Tsp ground cumin
  
• 2 scallions -- thinly sliced
  






Instructions



1. 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.
   
2. Preheat oven to 400 F.
   
   
3. 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.
   
   
4. 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.
   
5. Bake 10 to 15 minutes, until cheese is melted.
   
6. 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.
   
   
7. Just before serving, heat sauce until hot and spoon over the enchiladas.
   
   






Final Comments


Serving Size : 6