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Corn Enchiladas

Natural.Foodie's picture
Ingredients
  Canola oil 2 Teaspoon
  Corn 1 Cup (16 tbs)
  Sweet red peppers 1⁄2 Cup (8 tbs), minced
  Scallions 2 , minced
  Garlic 2 Clove (10 gm), minced
  Cooked rice 1 1⁄2 Cup (24 tbs) (cold)
  Dried oregano 1⁄2 Teaspoon
  Hot pepper sauce 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Low fat cheese 1⁄3 Cup (5.33 tbs)
  Flour tortillas 4
  Lime juice 2 Tablespoon
  Non fat yogurt 1 Cup (16 tbs)
  Coriander 1⁄4 Cup (4 tbs), minced
  Orange sections 2 Cup (32 tbs)
Directions

GETTING READY
1) In a small bowl, place the chilli pepper and cover with boiling water.
2) Let it stand for 15 minutes
3) Discard the stem and seeds.
4) Mince the peppers reserving the soaking water.

MAKING
5) In skillet, heat the oil and sauté chilli peppers, corn, red peppers, scallions and garlic for 5 minutes.
6) Add the rice, oregano, pepper sauce and cinnamon.
7) Sauté for 5 minutes, until heated through.
8) Remove from the heat and stir in the cheese.
9) Divide the rice mixture among the tortillas reserving about 1/2 cup or filling.
10) Arrange the tortillas on the working table and place the mixture in middle of each.
11) Roll up each tortilla to enclose the filling.

FINALIZING
12) In the same skillet, heat the lime juice and 1/2 cup of the reserved soaking liquid.
13) Place the tortillas in the pan, seam-side down.
14) Cover and simmer for 5 minutes or until the liquid has been absorbed and the enchiladas are heated through.
15) In a small bowl, combine the yogurt and coriander.

SERVING
16) Serve the enchiladas topped with reserved filling, yogurt, and orange sections.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Bell Pepper
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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