Recipe - Corn Enchiladas

1 Large ancho chili
1 teaspoon Oil
2 Garlic cloves minced
2 Scallions minced
One fourth cup Minced sweet red pepper
One half cup Corn
1 One half cup Cooked Texmati rice
One half teaspoon Dried oregano
One half teaspoon Hotpepper sauce
One fourth teaspoon Ground cinnamon
1/3 cup Shredded Monterey Jack
Chees
4 7" flour tortillas
Juice of 1 lime
One half cup Nonfat yogurt
1 tablespoon Minced fresh coriander
Chilled orange sections

1. Place the ancho chili in a small bowl, cover with boiling water. Let
stand until softened, about 15 minutes. Discard stem and seeds. Mince the
ancho, reserve soaking liquid. 2. Heat the oil in a large nostick frying
pan. Add the minced ancho, garlic, scallions, red pepper and corn. Saute
about 5 minutes. 3. Add the rice, oregano, hotpepper sauce and cinnamon.
Saute' for several minutes, until heated through. Remove from heat and stir
in the cheese. 4. Reserve about One half cup of filling. Divide remainder among
tortillas. Fold and roll tortillas to enclose filling. 5. In the same
frying pan, heat the lime juice and One half cup of the reserved ancho liquid.
Place the tortilla, seam side down, in the pan. Cover and simmer until the
liquid has been absorbed and the enchiladas are heated through, about 5
minutes. 6. In a small bowl combine the yogurt and coriander. 7. Serve the
enchiladas garnished with remaining filling, yogurt mixture and orange
sections. Per serving: 253 calories, 6.9 g fat (24%), 2.9 g dietary fiber,
: 8.6 g protein, 10 mg cholesterol, 150 mg sodium. From
Prevention Magazine, May, 1988 Posted by: Sheila Exner, Jan. 1992 Courtesy
of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1

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