Lentils & Spanish Rice Enchiladas Recipe

Mexican Recipes To-Go

Mexican Enchilada Recipes

Ingredients:

1 box spanish quick brown rice
1/2 cup lentils
2 cup water
2 cup grated cheese
16 oz enchilada sauce
15 corn tortillas, moistened

Instructions:

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.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987
Arrowhead Mills, Inc. (Reprinted with permission) Electronic format
courtesy of: Karen Mintzias

Servings: 15

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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne

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