to the top of the page

Northern Pulse Growers Association

  Home  »  Pulse Growers Home »  Food & Health »  


Beef and Lentil Enchiladas

Printer Friendly
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.