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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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