Some say red lentils have the best flavor. They’re a bit sweet and nutty. And unlike other lentils, these turn very soft when cooked, only needing to boil for 5-8 minutes before they’re ready to use in this quick take on enchiladas. You could even cook them a day or two in advance to save yourself a few extra minutes.
This enchilada casserole is one of our quick weeknight meals based on items currently featured in our May sales. Right now, at the Co-op you’ll find the red lentils, tortilla chips, enchilada sauce, chiles and salsa included in this recipe all on sale. Combined with some local spinach and scallions, the meal balances fresh flavors with the ease of an already prepared enchilada sauce. You can certainly add in additional vegetables to your liking.
Preheat the oven to 350F. In a large, heavy bottomed pot, saute the onion and garlic in the olive oil over medium high heat. When the onions are softened, about 5 minutes, add the lentils, enchilada sauce and chiles. Warm through until bubbling, about 5 minutes.
Stir in the spinach and cook until just wilted. Remove from the heat.
Spread half the chips into the bottom of a 9x13 baking dish. Top with half of the lentil filling and half of the cheese. Then repeat with a layer of chips, filling and cheese.
Bake at 350F for 15 minutes. Top with the scallions and salsa.