Corn Enchiladas

Natural.Foodie's picture

Sep. 20, 2011


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)



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.


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.


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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 681Calories from Fat 83

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 405 mg16.88%

Total Carbohydrates 138 g46%

Dietary Fiber 4 g16%

Sugars 63 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet