Chicken and Lentil Enchiladas: Cheesy Weeknight Comfort Food
Indulge in the hearty goodness of Chicken and Lentil Enchiladas, a satisfying blend of flavors wrapped in soft tortillas. This recipe combines savory chicken, earthy lentils, and cheesy goodness for a cozy comfort food experience.
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These Chicken & Lentil Enchiladas are a hearty and flavorful meal perfect for busy weeknights. Combining tender shredded chicken with earthy lentils simmered in a savory tomato sauce, they’re wrapped in warm tortillas and smothered in more sauce and melty cheese.
This recipe comes together quickly with minimal prep, delivering a satisfying and comforting dish. Enjoy them with a side of Mexican rice and beans or your favorite toppings like avocado, salsa, and sour cream for a complete and delightful meal.
Ingredients
Brown Lentils: Opt for canned brown lentils for convenience, or cook dried brown lentils at home for a budget-friendly alternative.
Cooked Chicken: Leftover rotisserie chicken works wonderfully in this recipe, providing a flavorful and time-saving option.
Spices: Ground cumin, chili powder, garlic powder, and dried oregano infuse the dish with authentic Mexican flavors.
Corn Tortillas: Choose corn tortillas for an authentic taste and texture. Alternatively, flour tortillas can be used if preferred. Also, flour tortillas are easier to handle.
Mexican Blend Shredded Cheese: A Mexican blend of shredded cheese adds unique richness and gooey texture to the dish. Feel free to substitute with your favorite cheese blend or use a combination of cheddar, Monterey Jack, and/or queso fresco.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step instructions
Step 1: Saute onions for 3-4 minutes or until they begin to turn translucent.
Next, add the tomatoes and spices (ground cumin, chili powder, dried oregano, garlic powder, salt, and pepper). Mix well and cook for 2 minutes.
Step 2: Add the cooked chicken and lentils. Mix well and simmer for 1-2 minutes. Turn off the heat and let the mixture cool down.
Step 3: Warm the tortillas in the microwave. Take each tortilla and fill it with chicken and lentil mixture. Top the mixture with shredded cheese. Roll the tortillas tightly and place them seam-side down in the baking dish. Repeat with the rest of the tortillas to assemble two layers.
Step 4: Pour the enchilada sauce on the tortillas and top with the remaining cheese. Place it in the preheated oven and bake until the cheese is bubbly and slightly golden brown – about 18-20 minutes.
Step 5: Take it out of the oven and let it cool down slightly before serving.
Expert Tips
- Warm the corn tortillas slightly before assembling the enchiladas to make them more pliable and easier to roll without tearing.
- Cook and shred the chicken in advance, and consider preparing the lentils ahead of time to streamline the cooking process.
- Roll the enchiladas tightly to prevent them from falling apart during baking. Place them seam-side down in the baking dish to help them hold their shape.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. and in the freezer for up to three months.
Serving Chicken & Lentil Enchiladas
To complement the Chicken & Lentil Enchiladas, pair them with sides like fluffy white or Mexican rice and beans, green salad, or roasted vegetables. They also pair well with this chicken taco stuffed mini peppers.
Serve with fresh toppings like shredded cheese, sour cream, chopped cilantro, diced avocado, pickled red onion, salsa, or guacamole. These additions enhance flavors and textures, creating a well-rounded meal.
Recipe FAQs
Yes, I like to use brown lentils in this recipe, but green lentils or a mix can work, too.
Easily adapt this recipe by omitting the chicken or substituting it with your favorite meat alternatives, such as tofu or tempeh. Alternatively, you can bulk up the dish with vegetables like bell peppers, zucchini, or mushrooms.
Don’t overfill the tortillas, and warm them before assembling. Additionally, avoid over-saucing the enchiladas and bake them until the cheese is melted and bubbly but not excessively browned.
Add chopped jalapenos, chili flakes, or hot enchilada sauce to the filling.
Assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking.
More Brown Lentil Recipes
- Enjoy this flavorful Brown Rice Lentil Stir Fry for a wholesome meal with a delightful mix of textures and flavors.
- Indulge in delicious Cauliflower Lentil Tacos for a fun taco night, packed with savory fillings and fresh toppings.
- For a lighter option, try this Lentil Buddha Bowl with Roasted Veggies for a wholesome bowl meal.
- Quick, easy, and oh-so delicious! Try this Quick and Easy Broccoli Lentil Stir Fry tonight. It has tender broccoli, lentils, and a homemade stir-fry sauce. Ready in just 20 minutes!
If you tried this Chicken & Lentil Enchiladas Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
For the filling:
- 1 can brown lentils (you can also cook dried brown lentils and use)
- 2 cups cooked chicken shredded
- 2 tbsp olive oil
- 1 large onion diced
- 1 can diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 teaspoons dried oregano
- 1 tablespoon garlic powder
- Salt and pepper to taste
- 12 corn tortillas
- 1 15 oz enchilada sauce
- 4 cups Mexican shredded cheese
- Cilantro for garnish
Instructions
- Preheat the oven to 350℉.
- Heat olive oil in a frying pan and add onions. Saute for 3-4 minutes or until they begin to turn translucent.
- Next, add the tomatoes and spices (ground cumin, chili powder, dried oregano, garlic powder, salt, and pepper). Mix well and cook for 2 minutes.
- Add the cooked chicken and lentils. Mix well and simmer for 1-2 minutes. Turn off the heat and let the mixture cool down.
- Take a baking dish and pour a thin layer of enchilada sauce.
- Warm the tortillas in the microwave as per the package instructions. Take each tortilla and fill it with chicken and lentil mixture. Top the mixture with shredded cheese. Roll the tortillas tightly and place them seam-side down in the baking dish. Repeat with the rest of the tortillas.
- Pour the remaining enchilada sauce on the tortillas and top with the remaining cheese. Place it in the preheated oven and bake until the cheese is bubbly and slightly golden brown – about 18-20 minutes.
- Take it out of the oven and let it cool down slightly. Top with fresh cilantro before serving.
Notes
- Warm the corn tortillas slightly before assembling the enchiladas to make them more pliable and easier to roll without tearing.
- Cook and shred the chicken in advance, and consider preparing the lentils ahead of time to streamline the cooking process.
- Roll the enchiladas tightly to prevent them from falling apart during baking. Place them seam-side down in the baking dish to help them hold their shape.
Nutrition
