Lentil Enchiladas

We're going LOCO FOR LENTILS again!! This one may sound interesting... but try it. You just may surprise yourself. This one is a new family favorite. Our picky eaters and kids are loving this!

Lentil Enchiladas

Ingredients

• 3 cups chicken broth
• 1 cup water
• 1 1/2 cups dry lentils
• 2 cups shredded cheese
• 12 corn tortillas
• 4 cups enchilada sauce

Directions:

Preheat oven to 350 degrees. Lightly coat a 9x13 baking pan with nonstick spray.

Add the chicken broth, water, and lentils to a saucepan on the stovetop. Cover and bring to a boil. Turn to medium-low and cook until the lentils are softened and all of the water is just about absorbed (about 20-30 minutes).

Pour 1/3 cup enchilada sauce into the bottom of the baking pan. Using the back of the spoon, lightly coat the bottom of the pan with the enchilada sauce. In a separate bowl, combine the cooked lentils and the remainder of the enchilada sauce.

Corn tortillas aren't always the easiest to worth with. They can be fragile and tend to tear easily. Here are two methods to preparing the enchiladas: 

1. Traditional Enchiladas -- Quickly dip one corn tortilla into a bowl of hot (warmer than warm, but not HOT) water. Add a scoop of the lentil mixture into the middle of the tortilla then place in the baking pan. Repeat until all of the tortillas and lentil mixture has been used. Top with cheese.
   
2. "Casserole-style" -- Tear each tortilla in half. Layer 8 of the halves evenly on the bottom of the pan. Cover with 1/3 of the lentil mixture and 1/2 cup shredded cheese. Repeat this layering two more times (a total of 3 layers). Top the casserole with the remainder of the cheese.

Bake (uncovered) in the pre-heated oven for about 45 minutes to 1 hour. Remove from oven and allow to cool before serving. 

Makes 12 servings.