Lentil Enchiladas

• 1 can (15 Oz. Size) Tomato Sauce
• 1 Tablespoon Chili Powder
• 1 teaspoon Cumin Powder
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Salt
• 1 teaspoon Olive Oil
• 1/4 cups Onion, Diced
• 1/2 Tablespoons Garlic, Minced
• 4 ounces, weight Canned Fire Roasted Diced Green Chilis
• 2- 1/4 cups Lentils, Cooked (I Used Trader Joe's Steamed Lentils)
• 1/2 cups Lite Shredded Mexican Cheese, Divided
• 8 whole 8"whole Wheat Flour Tortilla Taco Shells

1. Preheat oven to 350 F.
2. To make the enchilada sauce: In a medium bowl, add tomato sauce, chili powder, cumin, garlic powder and salt.
3. Mix until combined; set aside.
4. In a skillet over medium heat, heat olive oil then add onion and garlic and cook until softened, about 3 minutes.
5. Add green chilies and lentils, cook until warmed.
6. Remove from heat, add 1/4 cup of cheese and mix until cheese is mostly melted.
7. Spoon a little bit of the sauce into a 9 x 13 baking dish.
8. Set your tortillas on a work surface.
9. Evenly distribute lentil mixture into each tortilla (about 1/4 cup), roll up the tortilla and place tortilla seam side down into baking dish.
10. Top with remaining enchilada sauce and cheese.
11. Bake for 15-20 minutes, until cheese has melted.
12. Optional: Top with tomatoes, jalapenos and Greek yogurt.

tomato sauce, chili powder, cumin, garlic, salt, olive oil, onion, garlic, green chilis, mexican cheese

Taken from tastykitchen.com/recipes/main-courses/lentil-enchiladas/ (may not work)