Lentils and spanish rice enchiladas
- Main Ingredient: Cereals Rice and Grains Cheese Eggs Corn
- Course: Various Main Dishes
- Cuisine: Spanish
- Yield:
Lentils and spanish rice enchiladas ingredients
- 1 Box Spanish Quick Brown Rice
- 1⁄2 c Lentils
- 2 c water
- 2 c Grated cheese
- 16 oz Enchilada Sauce
- 15 Corn tortillas, moistened
Cooking Lentils and spanish rice enchiladas
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. Mixi 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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