Entree: Lentil and Spanish Rice Enchiladas

posted by Patsy 10-19-100 12:06 PM

Lentil and Spanish Rice Enchiladas

1 box of Spanish quick brown rice
1/2 cup lentils
2 cups of water
2 cups shredded low-fat cheddar cheese
1 (10 oz.) can enchilada sauce
15 corn tortillas, moistened

Preheat oven to 300 degrees F.

Prepare the quick rice according to the package directions. Cook lentils in 2 cups of water; drain off excess water (lentils and rice will cook in the same amount of time). Mix the rice and lentils and place 2 Tbsp. of this mixture in each tortilla and roll up.

Place in a 9x13 pan and cover with enchilada sauce Sprinkle enchiladas with cheese and place in oven for 20 minutes.

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