Lentils& Spanish Rice Enchiladas

* Exported from MasterCook *

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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