A lightened version of authentic enchiladas made from brown rice and lentil meatballs seasoned with Mexican spices simmered in enchilada sauce all topped with your favourite enchilada toppings.
This recipe uses mostly pantry staple ingredients and requires a few fresh ingredients like avocado, cilantro, green onions and some cheese to top it all off with. Personally for us enchiladas are often all about the toppings. So be sure to have on hand what you love.
This recipe is a great weeknight-style dinner as it all comes together in 1 skillet and in just over 30 minutes. The meatballs can be prepped ahead of time and stored in the fridge. Simply roll them out ahead of time the same day omitting the baking time. When it comes time to prepare the dish bake the meatballs according to the directions. We don’t recommending freezing big batches as you can risk the brown rice and lentils becoming mushy. This recipe is best enjoyed fresh.
Once you’ve got the meatballs all rolled out this recipe comes together pretty quickly. Have all your ingredients prepped and ready to go. This dish is all about the seasoning and the enchilada sauce. We opted for store bought as we typically have some on hand in our pantry and it makes this recipe go much quicker. Use something store bought that you love and good quality. If you’ve got a good homemade sauce that you typically make and of course some extra time by all means make it your own.
Once you’ve got the sauce simmering, we always recommend giving it a little taste to check the level of seasoning and spice. At this point it leaves you with time to make final adjustments to ensure its exactly to your licking. Store bought sauces can come off a little spicy and with the added spices you’ll get a touch of spicy and smoky flavours.
Serve with your favourite toppings, homemade salsa and chips.
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