Lentils& spanish rice enchiladas

 
                     LENTILS & SPANISH RICE ENCHILADAS
 
 Recipe By     : 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Main dish                        Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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
  
 
 
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