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Beef and Lentil Enchiladas
Recipe submitted by Tim and Madonna Oech - 2007 5th Annual 2nd Place NPGA Pulse Cook-Off Winner
1 lb. ground beef
1 pint sour cream
½ c. onions, chopped
1 can chopped green chilies
1 pkg. taco seasoning
3 c. grated mozzarella cheese (reserve one cup)
2 cans cream of chicken soup
1 pkg. large flour tortillas (12)
Brown the ground beef, add taco seasoning. Mix the ground beef with decorticated cooked lentils and set aside. Mix together soup, sour cream, green chilies, and 2 cups cheese. Grease 9 x13 pan. Mix meat mixture and 1/3 of cream mixture. Fill each tortilla with approximately ¼ c. meat/cheese mixture. Roll and place in pan, seam side down. Pour rest of cream mixture over tortilla and top with 1 cup mozzarella. Bake covered for 20 minutes at 350 degrees, uncover and bake an additional 10 minutes.
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