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.

Chicken lentil enchiladas on a white plate.

Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.

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

Ingredients to make chicken & lentil enchiladas on a white surface.

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

Sauteed onion, tomatoes, and spices in a skillet.

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.

Chicken and lentils cooked in onion-tomato base.

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.

Corn tortilla wraps stuffed with enchiladas filling and cheese.

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.

Filled tortillas topped with enchiladas sauce and cheese.

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 ā€“ about 18-20 minutes.

Chicken lentil enchiladas baked in the oven.

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.

Serving Suggestions

To complement the Chicken & Lentil Enchiladas, pair them with sides like fluffy white or Mexican rice and beans, green salad, or roasted vegetables.

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.

Storing Chicken & Lentil Enchiladas

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. For longer storage, you can freeze the enchiladas. However, freezing can affect the texture of the tortillas, making them slightly softer.

Reheat leftovers in an oven, stovetop, or microwave. You can add a little extra sauce or cheese when reheating to enhance the moisture and flavor.

Recipe FAQs

Can I use different types of lentils?

Yes, I like to use brown lentils in this recipe, but green lentils or a mix can work, too.

How can I make this recipe vegetarian?

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.

How can I prevent the tortillas from getting soggy?

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.

How can I make this dish spicier?

Add chopped jalapenos, chili flakes, or hot enchilada sauce to the filling.

Can I make this dish ahead of time?

Assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking.

Chicken lentil enchiladas on a white plate with sour cream in the background.

More Brown Lentil Recipes

  1. Enjoy this flavorful Brown Rice Lentil Stir Fry for a wholesome meal with a delightful mix of textures and flavors.
  2. Indulge in delicious Cauliflower Lentil Tacos for a fun taco night, packed with savory fillings and fresh toppings.
  3. For a lighter option, try this Lentil Buddha Bowl with Roasted Veggies for a wholesome bowl meal.

If you tried this Chicken & Lentil Enchiladas Recipe or any other recipe on my website, please leave a šŸŒŸ star rating and let me know how it went in the šŸ“ comments below.

Chicken lentil enchiladas topped with cilantro and served with sour cream.

Chicken Lentil Enchiladas

Indulge in the hearty goodness of Chicken & Lentil Enchiladas, a satisfying blend of flavors wrapped in soft tortillas.
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Shilpa Kerur

Ingredients

For the filling:

Instructions

  • Preheat the oven to 350ā„‰.
  • 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

Calories: 531kcal | Carbohydrates: 32g | Protein: 33g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 106mg | Sodium: 620mg | Potassium: 476mg | Fiber: 5g | Sugar: 4g | Vitamin A: 713IU | Vitamin C: 8mg | Calcium: 586mg | Iron: 3mg
Tried this recipe? Share it Today!Mention @lentillovingfamily or tag #lentillovingfamily!
Chicken & lentil enchiladas Pinterest image.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating