Lentils and Spanish Rice Enchiladas

Yields:	15 servings
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Prepare contents of box according to package directions.

Cook lentils in the 2 cups of water and drain off excess water.

(Note: lentils and rice will cook in the same amount of time).

Mix the rice and lentils and place 2 tablespoons full in each tortilla and roll.

Place in a 9 x 13 pan and cover with enchilada sauce.

Sprinkle with cheese and place in oven for 20 minutes at 300 F.

have used this one for years..it is a family tradition at christmas..thanks for having it so handy...saved me lots of time in lookin it