*  Exported from  MasterCook  *
 
                Enchiladas With Jalapeno And Cilantro Sauce
 
 Recipe By     : Beyond the Moon Cookbook
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Reg 1                            Sherilyn
                 1 May 97
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    corn tortillas
                         butter -- for brushing
                         salsa -- for brushing
                         Filling:
    2      Tbsp          canola oil
    5      Cloves        garlic -- minced
    1      Med           onion -- chopped
    1      Lg            green bell pepper -- chopped
    2      C             brown rice -- to 2 1/4 c, cooked
    1      Lg            tomato -- diced
      1/2  Tsp           salt
    1      Tsp           ground cumin
    1      Tsp           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  Tsp           salt
      1/2  Tsp           ground cumin
    2                    scallions -- thinly sliced
 
 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 400 F.
 
 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, chili 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.
 
 REG 1 shared by Sherilyn Schamber, Huntington Beach, CA, USA
 
 NOTES : These enchiladas are big on flavor.  You can use the 
 simple-to-make cilantro sauce to brighten other dishes, too.
 
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