Lentils & spanish rice enchiladas
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Lentils & spanish rice enchiladas
  Lentils    Spanish    Rice    Eggs  
Last updated 6/12/2012 12:52:02 AM. Recipe ID 13707. Report a problem with this recipe.
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      Title: Lentils & spanish rice enchiladas
 Categories: Main dish, Eggs
      Yield: 15 Enchiladas
 
      1    Box Spanish Quick Brown Rice
    1/2 c  Lentils
      2 c  Water
      2 c  Grated cheese
     16 oz Enchilada sauce
     15    Corn tortillas; moistened
 
  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.
  




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Recipe ID 13707 (Apr 03, 2005)

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