Chicken & Lentil Enchiladas
This is a great recipe to use up leftover chicken or a convenient rotisserie chicken from the grocery store.
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Servings: 6
Ingredients
- 2 (14.5 oz/412 mL) cans diced tomatoes
- 3/4 cup green lentils
- 1 red pepper, chopped
- 3 cups water
- 1 Tbsp chili powder
- 1 Tbsp sugar
- 1/8 tsp cayenne pepper
- 2 tsp cumin, divided
- 1/2 tsp salt
- 12 corn tortillas
- 2 cups chopped or shredded cooked chicken
- 1 1/2 cups shredded Mexican cheese blend
- 3/4 cup light sour cream
Instructions
- Combine tomatoes, lentils, bell pepper, water, chili powder, sugar, cayenne, and 1 tsp (5 mL) of cumin in a large saucepan. Bring to a boil, reduce heat, cover and cook for 30 minutes or until lentils are tender. Stir in remaining 1 tsp (5 mL) of cumin and salt.
- Meanwhile, wrap tortillas in foil and place in oven. Heat oven to 350°F (180°C).
- In a bowl, combine chicken with 3 cups (750 mL) of the lentil mixture.
- Coat a 9x13-inch (22x33 cm) baking dish with canola oil cooking spray. Working with one tortilla at a time, keeping the other tortillas covered, spoon about 1/3 cup (75 mL) of the lentil/chicken mixture down the centre of the tortilla. Roll tortilla and place in baking dish, seam side down. Repeat with remaining tortillas, arranging down the centre of the baking dish. Spoon remaining lentil mixture over the top, making sure the tortillas are completely covered, then sprinkle evenly with the cheese.
- Bake for 25 minutes or until mixture is heated through.
- Serve topped with dollops of sour cream.
Video
Nutrition Facts
Chicken & Lentil Enchiladas
Serving Size
2 Enchiladas
Amount per Serving
Calories
440
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Cholesterol
70
mg
23
%
Sodium
370
mg
16
%
Potassium
363
mg
10
%
Carbohydrates
46
g
15
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.