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Enchiladas With Jalapeno And Cilantro Sauce

Cuisine: Mexican
Courses: Sauces
Serves: 6 people

Recipe Ingredients

12   Corn tortillas
  Butter - for brushing
  Salsa - for brushing
  Filling
2 tablespoons 30mlCanola oil
5   Garlic - minced
1   Onion - chopped (medium)
1   Green bell pepper - chopped (large)
2 cups 320g / 11ozBrown rice - cooked
1 cup 62g / 2.2ozTomato - diced (large)
1/2 teaspoon 2.5mlSalt
1 teaspoon 5mlGround cumin
1 teaspoon 5mlChile powder
1 cup 146g / 5.1ozExtra sharp cheddar cheese - grated
1 cup 146g / 5.1ozJalapeno pepper jack cheese - grated
  Sauce
2   Garlic - coarsely chopped
1   Jalapeno pepper - sliced (small)
1/2 cup 8g / 0.3ozFresh cilantro - chopped
1/2 cup 118mlSour cream
1/2 cup 118mlPlain yogurt
1/4 cup 59mlSalsa
1/4 teaspoon 1.3mlSalt
1/2 teaspoon 2.5mlGround cumin
2   Scallions - thinly sliced

Recipe Instructions

Heat a skillet over medium heat. Brush tortillas with a dab of butter and

salsa, and fry lightly, about 30 seconds on each side. Set aside.

Preheat oven to 400F.

Filling: Heat oil in skillet over medium heat. Saute garlic, onion, and red and green peppers until tender, about 5 minutes. Remove pan from heat and stir in rice, tomato, salt, cumin, chile powder and cheeses.

Spread tortillas on a work surface. Divide the filling among them, placing about 1/3 cup in a line down the center of each. Spread filling and roll up the tortillas. Place seam side down on a large baking sheet.

Bake 10 to 15 minutes, until cheese is melted.

Meanwhile, prepare sauce. In blender or food processor, puree garlic, jalapeno, and cilantro with the sour cream and yogurt. Add salsa, salt, and cumin, process until smooth. Pour sauce into a saucepan and stir in the scallions.

Just before serving, heat sauce until hot and spoon over the enchiladas.

NOTES : These enchiladas are big on flavor. You can use the simple-to-make cilantro sauce to brighten other dishes, too.

Source:
Beyond the Moon Cookbook

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