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Corn Enchiladas

10
Category : General

Yield: 4 Servings

Ingredients (Help):
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

1. 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

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