Red and Green Enchiladas
Makes 4 servings (2 enchiladas per serving)
1/4 cup onion diced
1 1/2 tablespoons cilantro, chopped
2 1/2 tablespoons jalapeno, chopped
3/4 cup red lentils, rinsed
1 1/4 cups water
1 1/4 cups vegetable stock
8 6" corn tortillas
24 ounces green enchilada sauce
1/2 teaspoon salt
3/4 cup shredded Cheddar cheese
In a large saucepan, bring the water and vegetable stock to a boil. Add the salt and lentils and cook for 10 minutes. Drain. Meanwhile, heat a large saute pan. Add onion, cilantro and jalapeno. Cook for 4 minutes. Add cooked and drained lentils. Stir. Mix in approximately 1/4 of the green enchilada sauce. Set aside. Prepare pans. Divide the next 1/4 of the green enchilada sauce among the bottoms of 2 8x8" foil pans. Next, prepare the enchiladas. Spoon lentil mixture into corn tortillas. Roll up and place seam side down in prepared baking dishes. Once all are assembled, pour remaining enchilada sauce evenly over each baking dish. Top with cheese. Cover pans and freeze.
To serve, thaw, Bake at 350 degrees, covered, for 30-35 minutes or until heated through and cheese is melted.
Adapted from Onceamonthmom.com