Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Water | not in our table | 0 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 box spanish quick brown rice
- 1/2 cup lentils
- 2 cup water
- 2 cup grated cheese
- 16 oz enchilada sauce
- 15 corn tortillas, moistened
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Directions
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.