Fresh, bright and mildly spicy green chile sauced enchiladas are a hearty and satisfying meal the whole family will love. Easier to make than you'd think and the flavor beats any vegetarian enchiladas I've eaten in a restaurant!! Perfect to make ahead and an easy vegetarian freezer meal.
Heat canola oil in a skillet over medium high heat. Add the onions and cook for 5 minutes until softened.
Add the corn, green chiles, cilantro, lentils, cumin and oregano and mix well. Let cook for 5-8 minutes over medium heat for flavors to meld. Taste and add salt and pepper to taste. Turn off and set aside.
Roll the tortillas
Preheat the oven to 350° F while you fill and roll the tortillas.
Spray a 13 inch baking dish with oil, spread a thin layer of enchilada sauce over the bottom of the pan.
Set up your workspace to roll the enchiladas with the corn tortillas, sauce and filling.
Heat the tortillas in a lightly oiled skillet over medium heat. Add 1-2 tortillas to the pan and heat until slightly soft and you are able to roll without them breaking.
Top the heated tortilla with 1 tablespoon of green enchilada sauce followed by a heaping spoonful of the filling.
Roll up the enchiladas and place them seam side down in the casserole dish. Repeat until all the tortillas are rolled.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the cheese.
Bake uncovered for 15 minutes or until the cheese melts, the sauce is bubbly and enchiladas are heated through.
Serve up with chopped cilantro and a dollop of sour cream.
Notes
Expert Tips for Making Vegetarian Green Enchiladas:For some extra fresh flavor on your enchiladas squeeze a bit of lime juice on top of the enchiladas just before serving.Don't skip heating the tortillas before rolling. It makes rolling the enchiladas extremely easy as corn tortillas may crack a bit unless heated before rolling.Make sure you have some green enchilada sauce left to add over the top and for an extra saucy enchiladas increase the amount of green enchilada sauce you use.