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FareShare Gazette Recipes --September 1999 - E's

 

 

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Enchiladas with Jalapeno and Cilantro Sauce

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                     *  Exported from  MasterCook  *
               Enchiladas with Jalapeno and Cilantro Sauce
Recipe By     : Beyond the Moon Cookbook, Ginny Callan
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    corn tortillas
                        butter or margarine for brushing
                        salsa for brushing
                        FILLING:
   2      tablespoons   canola oil
   5      cloves        garlic -- peeled & minced
     3/4  cup           chopped onion -- (1 medium onion)
   1      cup           chopped red bell pepper
   1      cup           chopped green bell pepper
   2      cups          cooked brown rice -- (to 2 1/4 cups)
   1      large         tomato -- diced (1 cup)
     1/2  teaspoon      salt
   1      teaspoon      ground cumin
   1      teaspoon      chili powder
   1      cup           grated extra-sharp Cheddar cheese -- (4 ounces)
   1      cup           grated jalapeno pepper-jack cheese -- (4 ounces)
                        SAUCE:
   2      cloves        garlic -- peeled & coarsely
                        chopped
   1      small         jalapeno pepper -- sliced
     1/2  cup           chopped fresh cilantro
     1/2  cup           sour cream
     1/2  cup           plain yogurt
     1/4  cup           salsa
     1/4  teaspoon      salt
     1/2  teaspoon      ground cumin
   2                    scallions -- thinly sliced
Heat a skillet over medium heat.  Brush the tortillas with a dab of butter 
and salsa and fry them lightly, about 30 seconds on each side.  Set aside.
Preheat the oven to 400  F.
For the filling:  Heat the oil in a skillet over medium heat.  Saute the garlic,
onion, and red and green peppers until tender, about 5 minutes.  Remove the pan
from the heat, and stir in the rice, tomato, salt, cumin, chili powder, and
cheeses.
Spread the tortillas on a work surface.  Divide the filling among them, placing
about 1/3 cup in a line down the center of each.  Spread the filling and roll up
the tortillas.  Place the tortillas, seam side down, on a large baking sheet.
Bake for 10 to 15 minutes, until the cheese has melted.
Meanwhile, prepare the sauce:  In a blender or food processor, puree the garlic,
jalapeno, and cilantro with the sour cream and yogurt.  Add the salsa, salt, and
cumin, and process until smooth.  Pour the sauce into a saucepan and stir in the
scallions.
Just before serving, heat the sauce until hot and spoon it over the enchiladas
and serve.
Typed by Karen C. Greenlee <greenlee@bellsouth.net>
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer 
Copyright:    "1996 by Virginia Callan"
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