submitted by Stephanie Pruitt
Pictured: enchilada rice casserole topped with sour cream and chopped cilantro.
Original recipe from Kristin.
Ingredients:
- 3 c lentil rice
- 1 c cottage cheese or sour cream
- 1 can diced green chilies
- 1 c (1 can) enchilada sauce
- shredded cheese to taste
- greens, opt
- chopped tomatoes, opt
Directions:
- Preheat oven to 350. In a 9x9 pan, combine rice, cottage cheese or sour cream, chilies, and enchilada sauce. Top with cheese.
- Bake 15-20 min or until hot. Top individual servings with ripped greens and/or tomatoes.
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