Corn Enchiladas
| Yield: | 4 Servings |
| Categories: | Vegetarian |
| 1 | Large ancho chili | |
| 1 | ts | Oil |
| 2 | Garlic cloves -- minced | |
| 2 | Scallions -- minced | |
| 1/4 | c | Minced sweet red pepper |
| 1/2 | c | Corn |
| 1 1/2 | c | Cooked Texmati rice |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Hot-pepper sauce |
| 1/4 | ts | Ground cinnamon |
| 1/3 | c | Shredded Monterey Jack |
| Chees | ||
| 4 | 7" flour tortillas | |
| Juice of 1 lime | ||
| 1/2 | c | Non-fat yogurt |
| 1 | tb | Minced fresh coriander |
| Chilled orange sections |
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