1 1/3 cups water
1/2 cup lentils, rinsed and picked over
1 cup thinly sliced carrots
1 teaspoon chili powder
2 cups thinly sliced zucchini
1 cup chopped tomato
1 - 4 oz. can mild green chilies
1 1/2 cups shredded Mexican blend or cheddar cheese (For a no cholesterol dish try the shredded veggie cheese in your deli)
1 10 oz. can enchilada sauce (optional - you can just use salsa)
1/2 cup salsa
Combine water and lentils in saucepan and bring to a boil. Reduce heat to low; cook covered, for 20-25 minutes or until tender. Drain and rinse in cold water.
Preheat oven to 350 F.
Rinse carrots and zucchini. Cook carrots 4 minutes and add zucchini. Cook vegetables until they are tender-crisp. Remove from heat.
Stir lentils, tomatoes and 3/4 cups cheese into skillet. Gently mix together. Spoon 1/2 cup mixture into tortilla and roll up. Place seam side down in greased 12" x 8" baking dish. Pour approximately 1/2 cup enchilada sauce over tortillas. Sprinkle remaining cheese on top.
Bake enchiladas covered for 8 minutes. Remove cover and bake another 8-12 minutes. Spoon salsa over enchiladas. May bake another 3-4 minutes if desired.
Garnish with cilantro for some added color.
Delicious served with guacamole.
