Instructions: 1. 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.

2. Heat the oil in a large no-stick frying pan. Add the minced ancho, garlic, scallions, red pepper and corn. Saute about 5 minutes.

3. Add the rice, oregano, hot-pepper sauce and cinnamon.

Saute for several minutes, until heated through. Remove from heat and stir in the cheese.

4. Reserve about 1/2 cup of filling. Divide remainder among tortillas. Fold and roll tortillas to enclose filling.

5. 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.

6. In a small bowl combine the yogurt and coriander.

7. Serve the enchiladas garnished with remaining filling, yogurt mixture and orange sections.

of Shareware RECIPE CLIPPER 1.1

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.