When it comes to Mexican food, enchiladas are a secret dinner hero. They are easy to assemble, covered in a delicious sauce, filled with red peppers, lentils and oats filling then baked until bubbly and melty. These enchiladas are served with a side salad.
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You Will Need
Make and cook the filling:
Turn on oven to 400F to cook the enchiladas.
In a pot on high heat, add water (3 cups, 5 cups, 7 cups). Add the lentils and bring to a boil. Cook uncovered until the lentils are fully cooked and soft – about 25 minutes. Drain the lentils with a strainer and set aside.
While the lentils are cooking, preheat the oven to 380F. Cut the onion and the red pepper* in 1 cm dices. In a pan on medium high heat, add the oil ( 1/2 tsp, 1 tsp, 1 1/2 tsp) and the diced onion and red pepper. Cook about 5 minutes or until soft. Add the cooked lentils, salt ( 1/2 tsp, 1 tsp, 1 1/2 tsp), adobo spice, oats, water ( 1/3 cup, 2/3 cup, 1 cup) water and mash the with a fork to obtain a creamier texture. If the mixture is too thick add water 2 tbsp at a time until desired texture. Taste the filling and adjust seasoning.
*The red pepper is slightly spicy.
Make the sauce: Rince the pot you used to cook the lentils. In the pot add the enchilada sauce mix and water (1/2 cup, 1 cup, 1 1/2 cup). Whisk the sauce and bring to a simmer on medium heat – stirring regularly. Turn off the heat and set aside.
Assemble the enchiladas: In the baking dish*, evenly spread a bit of enchilada sauce (2 tbsp, 1/4 cup, 1/3 cup). Place enchilada sauce in a plate (3 tbsp, 1/3 cup, 1/2 cup) – Add sauce in the plate as needed. Place a corn tortilla in the enchilada sauce and place 3 tbsp to 1/4 cup filling in the tortilla. Roll up the tortilla* and place it in the baking dish. Repeat with all the tortillas.
*Note: Baking dish recommended size:
– 2 portions: 9″ x 9″
– 4 potions: 13″ x 9″
– 6 portions: 17″ x 11″
*Note: Do not wrap the tortilla tightly or the tortilla will crack.
Cook the enchilas: Top the enchiladas with the rest of the enchilada sauce and the mozzarella. Cover with foil and bake 10 minutes. Remove the foil and bake an additional 5 minutes or until the cheese golden.
Make the salad and Serve: Dice the tomato. Serve the enchiladas with mixed greens, tomato dices and lemon dressing.
Dr. Craig Herrington, Nathuropath
Vegetables are the best way to get your daily vitamins and minerals. The goal is to eat 5 servings or more per day (~2-3 cups).
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietician
Get kids in the kitchen
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
Making this recipe with kids?
Ask the child to help by completing step 1, 4 and 5.
- Mash the lentils oats and onion with a fork to make the mixture creamier.
- Top the enchiladas with the rest of the sauce and cheese.
- Place the mixed greens on the plates.
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Note: We cannot guarantee any dish is allergen free.