Vegetarian Red Lentil Enchilada Casserole

Another fabulous recipe that the whole family loves! That is tough to find in our house. I am lazy and never roll up the little enchiladas--not worth my time. So I always turn them into a casserole type dish. These are loosely based off of this recipe, but I have changed quite a few things. Enjoy!

Red Lentil Enchilada Casserole

3 c. water or broth

1 c. red lentils, sorted and rinsed

1 onion, diced

1 jalapeno, seeded and chopped

2 T cilantro

30 oz can green enchilada sauce

1 1/2 - 2 c. frozen corn

1 small can green chiles

approx. 15 corn tortillas

1 medium can sliced olives

monterey jack cheese, shredded

Preheat oven to 350. Bring the water or broth to a boil in a saucepan. Add lentils and cook until al dente about ten minutes. Drain lentils and set aside. Meanwhile spray a large skillet with oil and saute onion, jalapeno and cilantro until very soft. When vegetables are done, mix in the cooked lentils, 1 cup enchilada sauce, green chiles and corn.

Put 1 cup sauce on the bottom of a 9x13 baking dish. Tear the tortillas in half and make a layer to cover the bottom of the dish. Top the tortillas with half of the lentil mixture, a scant layer of cheese, and half the olives. Add another layer of tortillas, 1/2 of lentil mixture, cheese and the rest of the olives. Top with one more layer of tortillas, about 1 1/2 cups sauce and grated cheese. Bake at 350 for about 20-25 minutes or until bubbly and cheese is thoroughly melted. Our favorite toppings are sour cream, salsa, cilantro and/or avocado.