Recipe - Enchiladas With Jalapeno And Cilantro Sauce

12 Corn tortillas
Butter; for brushing
Salsa; for brushing

FILLING
2 tablespoon Canola oil
5 Cloves garlic; minced
1 md Onion; chopped
1 lg Green bell pepper; chopped
2 cup Brown rice; to 2 One fourth c,
cooked
1 lg Tomato; minced
One half teaspoon Salt
1 teaspoon Ground cumin
1 teaspoon Chili powder
1 cup Extra sharp cheddar cheese;
grated
1 cup Jalapeno pepper Jack cheese;
grated

SAUCE
2 Cloves garlic; coarsely
chopped
1 small Jalapeno pepper; cut or sliced up
One half cup Fresh cilantro; chopped
One half cup Sour cream
One half cup Plain yogurt
One fourth cup Salsa
One fourth teaspoon Salt
One half teaspoon Ground cumin
2 Scallions; thinly cut or sliced up

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 simpletomake
cilantro sauce to brighten other dishes, too.

Recipe by: Beyond the Moon Cookbook Posted to MCRecipe Digest V1 #699 by
Sherilyn Schamber sherschm@concentric.net on Jul 30, 1997