Title: Enchiladas with Jalapeno and Cilantro Sauce
Categories: Sherilyn Blank
Yield: 6 Servings

12		Corn tortillas
		Butter; for brushing
		Salsa; for brushing
		Filling:
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
		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	ts	Salt
1/2	ts	Ground cumin
2		Scallions; thinly sliced

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.

Posted to MM-Recipes Digest V4 #2 by fatfree-request@fatfree.com on Jul 14, 1997

Recipe by: Beyond the Moon Cookbook

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