This is a family favorite recipe. It isn’t one my kids just tolerate. They will jump for joy when I tell them we are having Lentil Enchiladas for dinner. It makes a large 9×13 pan, so you can half it and make it in an 8×8 pan. But I love the leftovers. Let me know if you try it and if you like it as much as we do.
Red Lentil Enchiladas
(adapted from Peas and Thank You)
½ onion, chopped
2 T chopped cilantro
1 jalapeño, chopped (remove seeds and membranes)
1 cup red lentils
3 cups water
15 corn tortillas
30 oz green enchilada sauce
1 4.6 oz can sliced olives
1 cup frozen corn
grated cheddar
Toppings: sour cream, avocado, salsa
Preheat oven to 350. Bring water to a boil in a medium saucepan. Add 1 c. red lentils and cook until lentils are al dente, about 10 minutes. Drain lentils and set aside. Meanwhile, spray a large skillet with olive oil and place over medium high heat. Saute onions, cilantro and jalapeño until softened, approximately four minutes. When vegetables are done, add lentils and about 1 c. of the enchilada sauce. Pour 1 cup enchilada sauce into the bottom of a 9×13 pan. Tear tortillas in half and place 10 halves on the bottom to cover the sauce. Put half the lentil mixture on top of the tortillas and spread evenly around. Pour half the olives, ½ cup corn and a sprinkling of grated cheese on top of the lentil mixture. Drizzle about ¼ cup enchilada sauce over that. Repeat these steps one more time with the 10 halves, lentil mixture, olives, corn grated cheese and enchilada sauce. Spread out 10 more tortilla halves on top of everything. Top with 1 cup enchilada sauce. Top with grated cheese as desired. Bake uncovered at 350 for 20-25 minutes. Top with sour cream, avocado and/or salsa. This recipe can easily be converted to a vegan recipe by substituting the cheese and sour cream with a vegan variety. 
