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.

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients:

• 1 pound boneless skinless chicken breasts, cooked and shredded
• 2 1/2 cups chicken broth
• 1 cup enchilada sauce
• 1 cup canned diced tomatoes, undrained
• 1/2 teaspoon dried cilantro flakes
• 1/2 teaspoon chili powder
• salt and pepper, to taste

Preparation:

Combine all ingredients in a saucepan. Cover and bring contents to a boil. Reduce heat to medium-low and simmer for 10 minutes.

Garnish with your favorites -- green onion, sour cream, avocado, tortilla chips, etc.

Makes 4 servings.

Enchilada Sauce

Enchilada Sauce

Ingredients:

• 6 ounce can tomato paste
• 2 cups chicken broth
• 1 teaspoon granulated onion
• 1/2 teaspoon granulated garlic
• 2 teaspoons ground cumin
• 2 1/2 teaspoons chili powder (more or less, depending on your preference)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt

Preparation:

Stove-top Method: Combine tomato paste and chicken broth in a pot. Turn burner on high and wisk until broth and tomato paste are well blended (no lumps). Add remaining ingredients. Simmer on low for 20 minutes.

Crock-pot Method: Add all ingredients into a small crock-pot and mix until combined. Cover. Cook on low for 4-6 hours, or high 2-4 hours. 

Recipe makes 2 1/2 cups of sauce (5 servings).

1 serving = a scant 1/2 cup

Not only can you use this recipe for enchiladas ... try an enchilada-style meatloaf! or Mix it with some shredded chicken and add it on top of a mexi-style salad!  

Quick Tip: Simple Shredded Chicken

Shredded Chicken In the Crock-pot

Ingredients:

• 1 pound boneless skinless chicken breasts
• 1/2 cup water

Preparation:
Place the chicken in the bottom of the crockpot. Cover with water and seasonings. Put the lid on and let cook on low 6-8 hours, until chicken is cooked through and no longer pink. Remove chicken from crockpot. Using 2 forks, shred the chicken. It should fall apart very easy.

Variation: You can add chopped onion and 1 cup of salsa to create a more mexi-style chicken. 

Shredded Chicken on the Stove-top

Ingredients:

• 1 pound boneless skinless chicken breasts
• about 4 cups of water

Preparation:
Place water and chicken in a pot on the stove-top. Cover. Turn burner on high and bring water to a boil. Turn heat down to  medium and let cook until chicken is done and no longer pink. Strain pot contents through a colander (reserving the strained liquid in a bowl). Remove chicken from colander and shred with 2 forks. Let the strained liquid cool. Use this liquid as you would chicken broth in any recipes. 

See Quick Tip: Chicken Broth for ideas on freezing your broth once it has cooled.