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Ingredients:
1 Box Spanish Quick Brown Rice
1/2 cup Lentils
2 cup Water
2 cup Grated cheese
16 oz Enchilada sauce
15 Corn tortillas, moistened
Instructions:
Prepare contents of box according to package directions. Cook lentils
in the 2 cups of water and drain off excess water. (Note: lentils and
rice will cook in the same amount of time). Mix the rice and lentils
and place 2 tablespoons full in each tortilla and roll. Place in a 9
x 13 pan and cover with enchilada sauce. Sprinkle with cheese and
place in oven for 20 minutes at 300 F.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987
Arrowhead Mills, Inc. (Reprinted with permission) Electronic format
courtesy of: Karen Mintzias
Servings: 15
How can you govern a country which has 246 varieties of cheese? Charles De Gaulle
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Lentils & Spanish Rice Enchiladas 1 Recipe brought to you by Mexican Recipes To-Go
