Chicken Red Lentil Enchiladas

This recipe was mostly born due to ingredients I had in the fridge and wanted to use up. I know, I've been on a major Mexican kick lately! But I guess that's why I had homemade enchilada sauce just waiting to be used up. This comes together pretty quickly, especially if you have leftover chicken. Even if not, you could boil or grill some up while the lentils are cooking.

What you need/ Ingredients:

• About 30 ounces of homemade or premade red enchilada sauce (3 cans)
• 1 cup water
• 2/3 cup dry red lentils, rinsed
• 1/4 onion, chopped
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• 1.5-2 cups of cooked, chopped chicken
• optional: chopped up bell pepper and/or grated carrot
• 6 flour tortillas
• grated cheddar or other cheese (1.5-2 cups)
• garnishes: sour cream, black olives, and/or chopped cilantro

What to do/ Directions

• In a medium pan, over medium low heat, stir one can (10 ounces) or enchilada sauce with one cup of water, and bring to a simmer.
• Preheat oven to 375.
• Add the lentils and onion and let cook on low, stirring often, for about 15 minutes or until lentils are soft.
• Add cooked chicken and veggies, stir until heated through.
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• Spread one can or about 10 ounces into the bottom of a casserole dish, sprayed with non-stick spray.
• Put lentil mixture into tortillas, roll, and add into pan.
• Spread remaining sauce over enchiladas and top with grated cheese.
• Cook for 15 minutes or until bubbly.
• Garnish and enjoy!