Red Lentil Enchiladas

red lentil enchiladas~the comyn space

Serves 6

You’ll Need:
1 cup red lentils, dry
3 cups water
1 medium yellow onion, finely chopped
1 jalapeno, finely chopped
1 tbsp cilantro
12 tortillas
2 10 oz cans of green enchilada sauce
1 7 oz can mild green chiles
1 cup frozen corn kernels
1 tsp ground cumin
1/2 tsp black pepper
8 oz pepper jack cheese, shredded

Cook lentils in water in a medium stock pot by bringing to a boil and then simmering for 10 minutes. Drain. Saute onion, jalapeno and cilantro until softened. Combine 1 can enchilada sauce, cumin, pepper, corn, onion, jalapeno, cilantro, about 1/2 the cheese and green chiles. Using the second can of enchilada sauce. Spoon about a 1/3 to a 1/2 cup in each tortilla. Cover with rest of the enchilada and cheese. Bake at 350 for 20 to 25 minutes.

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