Try this Corn Enchiladas recipe, or contribute your own.
Suggest a better description1. Place the ancho chili in a small bowl, cover with boiling water. Let stand until softened, about 15 minutes. Discard stem and seeds. Mince the ancho, reserve soaking liquid. 2. Heat the oil in a large no-stick frying pan. Add the minced ancho, garlic, scallions, red pepper and corn. Saute about 5 minutes. 3. Add the rice, oregano, hot-pepper sauce and cinnamon. Saute for several minutes, until heated through. Remove from heat and stir in the cheese. 4. Reserve about 1/2 cup of filling. Divide remainder among tortillas. Fold and roll tortillas to enclose filling. 5. In the same frying pan, heat the lime juice and 1/2 cup of the reserved ancho liquid. Place the tortilla, seam side down, in the pan. Cover and simmer until the liquid has been absorbed and the enchiladas are heated through, about 5 minutes. 6. In a small bowl combine the yogurt and coriander. 7. Serve the enchiladas garnished with remaining filling, yogurt mixture and orange sections. Per serving: 253 calories, 6.9 g fat (24%), 2.9 g dietary fiber, : 8.6 g protein, 10 mg cholesterol, 150 mg sodium. From Prevention Magazine, May, 1988 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 141 | ||
Calories from Fat: 22 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 26.5mg | 1 % | |
Potassium 154.1mg | 4 % | |
Total Carbohydrate 27.3g | 8 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 25.1g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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