Monday, September 10, 2012

Red and Green Enchiladas

What do you get when you fill corn tortillas with cooked red lentils and smother them in green enchilada sauce?  Red and Green Enchiladas.  This was not a trick question, it was our dinner tonight and it was fabulous.  This was part of one of my Once a Month Mom meals that I made earlier and had stashed in the freezer.  It was not difficult to cook the filling and pull these enchiladas together originally and it was positively simple to thaw and bake these for dinner tonight.  That is the beauty of make-ahead meals.

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

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