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Lentils and spanish rice enchiladas
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| Artist: |
_ |
| Categories: |
Cereals, Entrees, Ovo-lacto, Spanish, Western European |
| Yield: |
15 |
| Rating: |
0 |
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Ingredients:
| 1
| | Box Spanish Quick Brown Rice | | 1/2
| cup | Lentils | | 2
| cup | Water | | 2
| cup | Grated cheese | | 16
| oz | Enchilada sauce | | 15
| | Corn tortillas, moistened |
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Procedures:
| 1 | Prepare contents of box according to package directions. | | 2 | Cook lentils in the 2 cups of water and drain off excess water. | | 3 | (note: lentils and rice will cook in the same amount of time). | | 4 | Mix the rice and lentils and place 2 tablespoons full in each tortilla and roll. | | 5 | Place in a 9 x 13 pan and cover with enchilada sauce. | | 6 | Sprinkle with cheese and place in oven for 20 minutes at 300°F. |
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