Corn enchiladas

Yield: 4 Servings

Measure Ingredient
1 \N Large ancho chili
1 teaspoon Oil
2 \N Garlic cloves -- minced
2 \N Scallions -- minced
¼ cup Minced sweet red pepper
½ cup Corn
1½ cup Cooked Texmati rice
½ teaspoon Dried oregano
½ teaspoon Hot-pepper sauce
¼ teaspoon Ground cinnamon
⅓ cup Shredded Monterey Jack
\N \N Chees
4 \N 7\" flour tortillas
\N \N Juice of 1 lime
½ cup Non-fat yogurt
1 tablespoon Minced fresh coriander
\N \N 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 ½ 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 ½ 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, : 8⅗ g protein, 10 mg cholesterol, 150 mg sodium. From Prevention Magazine, May, 1988 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1⅒ Courtesy of Shareware RECIPE CLIPPER 1⅒ Recipe By :

From: Date: File

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