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Lentils and Spanish Rice Enchiladas



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Lentils and Spanish Rice Enchiladas

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.

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

Serves:

15 Enchiladas
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