Servings: 6
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
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
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