2 1/2 C water
1/2 C lentils
1/2 C bulgur wheat
1 pkt taco seasoning
2 C shredded cheddar cheese, divided
8 flour tortillas
1 (10.5 ounce) can cream of chicken soup
1 C milk
1/2 C salsa
-Preheat oven to 350 degrees.
-In a medium saucepan, combine water, lentils and bulgur. Bring to a boil, reduce heat, and simmer until liquid is absorbed (about 15-20 minutes). Stir in taco seasoning.
-Put 2 T of lentil mixture in each tortilla. Sprinkle with cheddar cheese. Roll up, and place seam side down in a greased 9x13 baking dish.
-Combine sauce ingredients in medium saucepan. Heat through, and pour over enchiladas. Top with 1 cup shredded cheddar cheese.
-Cover with foil and bake for 25-30 minutes, until hot and bubbly. Serve with sour cream.