Enchiladas with Jalapeno and Cilantro Sauce

12 corn tortillas
Butter
Salsa
2 Tbs canola oil
5 cloves garlic; minced
1 medium onion; chopped
1 large green bell pepper; chopped
2 cups brown rice; cooked
1 large tomato; diced
1/2 tsp salt
1 tsp ground cumin
1 tsp chili powder
1 cup extra sharp cheddar cheese; grated
1 cup jalapeno pepper jack cheese; grated

For the Sauce:
2 cloves garlic; coarsely chopped
1 small jalapeno pepper; sliced
1/2 cup fresh cilantro; chopped
1/2 cup sour cream
1/2 cup plain yogurt
1/4 cup 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.

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.

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