Really delicious! I added extra garlic and herbs and used small french green lentils. Really great texture on the lentils!

Reviewed On: Apr. 5, 2009

I thought, as many others here, that this was a good launching point for some more complexly flavored enchiladas. In the filling, I added black beans, frozen corn from my garden, 1-2 tsp. cumin, 3-4 tsp. chili powder, and another couple handfuls of shredded cheddar cheese. For the sauce, I used 1/2 jar of hot green chile sauce (El Pinto) and 1/2 jar of homemade salsa. I spread a little of this sauce on the bottom of the pans before I put the enchiladas in. Baked them covered for 35 mins at 400, then 10 mins more uncovered at 350. Sprinkled with cilantro to make them taste fresher!

Reviewed On: Mar. 26, 2009

Tasty, fresh, simple. Nothing too fancy, but good simple fare.

Reviewed On: Mar. 5, 2009