Layered Lentil Enchillada Bake

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Layered Lentil Enchillada Bake

Yield: 10

Author: Lauren Ford

Prep time: 40 MinCook time: 30 MinTotal time: 1 H & 10 M

Always rinse your lentils in a strainer before you begin and keep a keen eye out for small rocks (I’ve found a few!).

Ingredients

• 1 package corn tortillas (10 total)
• 1 4 oz can mild green chilis
• 3 Tablespoons chopped fresh cilantro
• 3 cloves garlic, minced
• 1/3 Cup onion, finely diced
• ½ Teaspoon onion powder
• 1 Cup dry red lentils
• 1 28Oz Can mild green enchilada sauce
• 1 Cup vegetable broth
• 2 Cups finely shredded Mexican style cheese blend

Instructions

1. Part one: Preheat your oven to 350 degrees. In a medium saucepan over medium high heat, combine chopped onion, garlic, onion powder, green chilis, lentils, vegetable broth and 1/3 of the enchilada sauce. Bring to a boil and then reduce to a simmer and cover. Stir occasionally. When the lentils are tender, about 18 minutes, remove from heat and stir in the chopped cilantro. Taste and adjust salt as needed (some enchilada sauces are saltier than others).
2. Part two: In a lasagna pan (or similar baking dish), pour into the bottom 1/3 of the enchilada sauce and smooth it out to evenly coat the bottom of the dish. Layer in approximately 5 corn tortillas in such a way that the edges overlap.
3. Part three: Pour the lentils on top of the tortilla layer and then add another layer of tortillas, as before.
4. Part four: Spoon the last of the enchilada sauce evenly over the top of the tortilla layer and top this evenly with shredded cheese. Wrap the baking dish top with aluminum foil, making sure that the foil is not in contact with the cheese.
5. Part five: Transfer the enchiladas to the oven and bake until heated through and the cheese is melty, approximately 20 minutes. If you like a little bit of browned cheese, remove the foil at the 15 minute mark and continue cooking until done.
6. Serving suggestion: Enjoy topped with chopped cilantro, avocado slices, sliced green onion, sour cream and/or guacamole.
7. Tiny chefs at home? They can help:
8. Measure ingredients
9. Rinse the lentils
10. Layer the tortillas

Calories

195.26

Fat (grams)

7.64

Sat. Fat (grams)

3.91

Carbs (grams)

21.08

Fiber (grams)

4.05

Net carbs

17.03

Sugar (grams)

4.15

Protein (grams)

11.35

Sodium (milligrams)

622.47

Cholesterol (grams)

21.28

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Created using The Recipes Generator