Vegetarian Enchilada Casserole Recipe

Ingredients

• 1 1/2 cups brown lentils
• 1 cup red quinoa
• 1 lb brown mushrooms
• 1 tbsp extra virgin olive oil
• 2 14.5 ounce cans Old El Paso™ Mild Red Enchilada Sauce, divided
• 2 4.5 ounce cans Old El Paso™ Chopped Green Chiles
• 1 lb shredded monterey jack cheese (divided)
• 18 corn tortillas
• Optional Toppings: jalapenos, cherry tomatoes, scallions, cilantro, avocado, sour cream

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Place the lentils in a large pot along with 6 cups of water and a generous pinch of salt. Bring the liquid to a boil, then add the quinoa. Once the mixture returns to a boil, reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the lentils are very tender and the mixture looks mostly dry (about 20 minutes).

2. 2

   Meanwhile, trim the mushrooms and place them in a large food processor. Pulse until minced. Heat the olive oil in a large pan over medium-high heat until shimmering. Add the minced mushrooms and fry undisturbed for 2 to 3 minutes, until browned. Sauté until the moisture has evaporated and the mushrooms are evenly browned (about 3 to 5 minutes).

3. 3

   Transfer the cooked quinoa, lentils, and mushrooms to a large mixing bowl. Stir in half of a can of enchilada sauce, both cans of chopped green chiles, and half of the shredded cheese.

4. 4

   Pour half of a can of enchilada sauce into the bottom of a 9x13" baking dish. Use 6 of the corn tortillas, breaking them apart as necessary, to cover the bottom of the pan. Top the tortillas with half of the quinoa-lentil mixture.

5. 5

   Use 6 more of the corn tortillas to cover the quinoa-lentil mixture. Pour another half-can of enchilada sauce over the tortillas. Scoop the remaining quinoa-lentil mixture into the pan, cover it with the remaining 6 tortillas, and pour the last half-can of enchilada sauce over the top. Scatter the remaining cheese over the top of the dish, cover tightly with foil, and bake in the preheated oven for 25 minutes.

6. 6

   After 25 minutes, remove the foil and switch the oven over to broil. Broil for 1 to 3 minutes, until the cheese has become bubbly and brown. Allow to rest for 5 to 10 minutes prior to slicing. Garnish with desired toppings and serve.