Enchiladas with Jalapeno and Cilantro Sauce
| Yield: | 6 Servings |
| Categories: |
| 12 | Corn tortillas | |
| Butter; for brushing | ||
| Salsa; for brushing | ||
| FILLING | ||
| 2 | tb | Canola oil |
| 5 | Cloves garlic; minced | |
| 1 | md | Onion; chopped |
| 1 | lg | Green bell pepper; chopped |
| 2 | c | Brown rice; to 2 1/4 c, cooked |
| 1 | lg | Tomato; diced |
| 1/2 | ts | Salt |
| 1 | ts | Ground cumin |
| 1 | ts | Chili powder |
| 1 | c | Extra sharp cheddar cheese; grated |
| 1 | c | Jalapeno pepper Jack cheese; grated |
| SAUCE | ||
| 2 | Cloves garlic; coarsely chopped | |
| 1 | sm | Jalapeno pepper; sliced |
| 1/2 | c | Fresh cilantro; chopped |
| 1/2 | c | Sour cream |
| 1/2 | c | Plain yogurt |
| 1/4 | c | Salsa |
| 1/4 | ts | Salt |
| 1/2 | ts | Ground cumin |
| 2 | Scallions; thinly sliced |
Advertisement