Ingredients

The following ingredients have 9 Servings
  • 1 1/2 cups brown lentils
  • 1 cup red quinoa
  • 1 lb brown mushrooms
  • 1 tablespoon extra virgin olive oil
  • 2 14.5 ounce cans Old El Paso™ Mild Red Enchilada Sauce, divided
  • 2 4.5 ounce cans Old El Paso™ Chopped Green Chiles
  • 1 lb shredded Monterrey jack cheese (divided)
  • 18 corn tortillas
  • Optional Toppings: jalapenos (cherry tomatoes, scallions, cilantro)

Instruction

  • Preheat the oven to 375°. Place the lentils in a large pot along with 6 cups of water and a generous pinch of salt. Bring the liquid to a boil and then add the quinoa. Once the mixture returns to a boil, reduce the heat to medium low and simmer uncovered, stirring occasionally, until the lentils are very tender and the mixture looks mostly dry (about 20 minutes).
  • Meanwhile, trim the mushrooms and place them in a large food processor. Pulse until minced. Heat the olive oil in a large pan over medium-high heat until shimmering. Add the minced mushrooms and fry undisturbed for 2 to 3 minutes, until browned. Sauté until the moisture has evaporated and the mushrooms are evenly browned (about 3 to 5 minutes).
  • Transfer the cooked quinoa, lentils, and mushrooms to a large mixing bowl. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese.
  • Pour half of a can of enchilada sauce into the bottom of a 9x13 baking dish. Use 6 of the corn tortillas, breaking them apart as necessary, to cover the bottom of the pan. Top the tortillas with half of the quinoa-lentil mixture.
  • Use 6 more of the corn tortillas to cover the quinoa-lentil mixture. Pour another half-can of enchilada sauce over the tortillas. Scoop the remaining quinoa-lentil mixture into the pan, cover it with the remaining 6 enchiladas, and pour the last half-can of enchilada sauce over the top. Scatter the remaining cheese over the top of the dish, cover tightly with foil, and bake in the pre-heated oven for 25 minutes.
  • After 25 minutes, remove the foil and switch the oven over to broil. Broil for 1 to 3 minutes, until the cheese has become bubbly and brown. Allow to rest for 5 to 10 minutes prior to slicing. Garnish with desired toppings and serve.