Favourite Lentils & Spanish Rice Enchiladas
Lentils and Spanish Rice Enchiladas recipe
Yield
15 servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
spanish brown rice
quick |
* |
| ½ | cup |
lentils
|
|
| 2 | cups |
water
|
|
| 2 | cups |
cheese
grated |
|
| 16 | ounces |
enchilada sauce
|
|
| 15 |
corn tortillas (6-inch)
moistened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
spanish brown rice
quick |
* |
| 118 | ml |
lentils
|
|
| 473 | ml |
water
|
|
| 473 | ml |
cheese
grated |
|
| 462.4 | ml/g |
enchilada sauce
|
|
| 15 | each |
corn tortillas (6-inch)
moistened |
*
|
Directions
Prepare contents of box according to package directions.
Cook lentils in the 2 cups of water and drain off excess water. (Note: lentils and rice will cook in the same amount of time).
Mix the rice and lentils and place 2 tablespoons full in each tortilla and roll.
Place in a 9 x 13 pan and cover with enchilada sauce.
Sprinkle with cheese and place in oven for 20 minutes at 300℉ (150℃) F.
