Shanna's
Rice Enchilada
1 each large ancho chili
1 teaspoon oil
2 garlic cloves, minced
2 each scallions, minced
1/4 cup minced sweet red pepper
1/2 cup corn
1 1/2 cups cooked Texmati rice
1/2 teaspoon dried oregano
1/2 teaspoon hot-pepper sauce
1/4 teaspoon ground cinnamon
1/3 cup shredded Monterey Jack cheese
4 7" flour tortillas
juice of 1 lime
1/2 cup non-fat yogurt
1 Tablespoon Minced fresh coriander
Chilled orange sections
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.
Heat the oil in a large no-stick frying pan. Add the minced ancho,
garlic, scallions, red pepper and corn. Saute about 5 minutes.
Add the rice, oregano, hot-pepper sauce and cinnamon. Saute' for
several minutes, until heated through. Remove from heat and stir
in the cheese.
Reserve about 1/2 cup of filling. Divide remainder among tortillas.
Fold and roll tortillas to enclose filling.
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.
In a small bowl combine the yogurt and coriander. Serve the
enchiladas garnished with remaining filling, yogurt mixture and
orange sections.
Lynn's Spanish RiceM16 and Kat's Guacamole
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and
Kat's Flour Tortilla BR26
and Sauces Mexican
After winter comes the summer. After night comes the dawn. And
after every storm, there comes clear, open skies.
- Samuel Rutherford