Enchiladas with Jalapeno and Cilantro Sauce

Ingredients

Original recipe makes 6

	1 lgTomato, fresh; diced
	1/4 tsSalt
	12 Corn tortillas
	1/2 cFresh cilantro; chopped
	1/2 cSour cream
	2 tbCanola oil
	2 cBrown rice; up to 2 1/4 c
	1/2 tsSalt
	1 tsChili powder
	SAUCE
	1/4 cSalsa
	Butter; for brushing
	1 cJalapeno pepper Jack cheese
	FILLING
	1 lgGreen bell pepper; chopped
	1 tsGround cumin
	1 smJalapeno pepper; sliced
	Salsa; for brushing
	2 Scallions; thinly sliced
	2 Clovesgarlic; coarsely
	1/2 tsGround cumin
	5 Garlic; minced
	1 mdOnion; chopped
	1 cExtra sharp cheddar cheese
	1/2 cPlain yogurt

Calories Per Serving: 1319
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Enchiladas with Jalapeno and Cilantro Sauce Preparation

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. Recipe by: Beyond the Moon Cookbook Posted to MC-Recipe Digest V1 #699 by Sherilyn Schamber on Jul 30, 1997