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lentil-enchilada-casserole-recipe

Lentil Enchilada Casserole

A hearty and delicious casserole made with lentils and enchilada sauce.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 350 kcal

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl

Ingredients:  

Main Ingredients

  • 1 cup dry lentils rinsed and drained
  • 2 cups enchilada sauce
  • 1 cup shredded cheese
  • 1 cup corn kernels fresh or frozen
  • 1 cup diced tomatoes canned or fresh
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 6 pieces corn tortillas cut into strips

Instructions: 

  • Preheat your oven to 375°F (190°C).
  • Cook the lentils according to package instructions.
  • In a mixing bowl, combine cooked lentils, enchilada sauce, corn, tomatoes, cumin, chili powder, salt, and pepper.
  • Layer half of the tortilla strips in a baking dish. Spread half of the lentil mixture over the tortillas. Sprinkle with half of the cheese.
  • Repeat the layers with the remaining tortilla strips, lentil mixture, and cheese.
  • Bake for 30-40 minutes, until the cheese is melted and bubbly.
  • Let it cool for a few minutes before serving.

Notes:

You can add more veggies like bell peppers or spinach for extra nutrition.

Nutrition value:

Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 4mg

Keywords:

Keyword Casserole, Enchilada, Lentils
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