Enchilada Casserole

1 dozen corn tortillas, made from corn, lime, water only
1 28 ounce can enchilada or chili sauce
grated ff cheese, I used mozzerella and cheddar
1/4 cup wine/broth/balsamic vinegar
Filling:
2 cups cooked bulgar wheat
2 cups cooked lentils, a little cooking water added in for moistness
one onion chopped
several cloves garlic
2 teaspoons ground cumin seeds
1 teaspoon ground corriander seeds
salt if you need it

cook onions, garlic and spices in 1/4 cup red wine, balsamic vinegar or
veggie broth, til tender
mix all filling ingredients in bowl.

prepare baking dish with very light film of oil or spray, 8X11 inch or
9X 13, or a couple round casseroles that fit the tortillas works, too.

pour small amount of sauce into pa, cover bottom of pan with tortillas,
add layer of filling, sprinkle with cheese, layer of tortillas, pour on
some sauce, add filling and cheese, end with layer of tortillas and
sauce with a sprinkling of cheese.

bake 350F for about 30 minutes.

Notes:
if you want to roll up individual enchiladas, this will work, I just
prefer the convenience and simplicity of the casserole, tastes the same
IMHO.