For the best and most authentic flavor, use our recipe for Green Chile Sauce when making the enchiladas. If you're pressed for time, substitute commercial salsa verde. Bake enchiladas either family-style or in individual gratin dishes. (Serves 8)
* Heat 2 tablespoons canola oil in a large saucepan over medium-high heat. Add 1/2 cup finely chopped onion and 2 minced garlic cloves; sauté 3 minutes. Add 2 cups uncooked long-grain rice; cook 2 minutes, stirring constantly. Add 1 3/4 cups fat-free, less-sodium chicken broth and 1 (10-ounce) can diced tomatoes and green chiles, undrained; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in 1 cup thawed frozen whole-kernel corn. Sprinkle with 2 tablespoons chopped fresh cilantro.