Side Pannel
Lentils and Spanish Rice Enchiladas
Lentils and Spanish Rice Enchiladas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 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
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 F.
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 F.
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