Green Enchiladas with Lentils and Cheese

Name: Green Enchiladas with Lentils and Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 portions
Cuisine: mexicaine
Ingredients: 250 g Cooked green lentils; 150 g Oaxaca cheese; 350 g Tomatillos; 6 piece Corn tortillas; 0.5 piece White onion; 2 clove Garlic; 30 g Fresh cilantro; 1 piece Poblano pepper; 100 ml Crème fraîche; 0.5 tsp Cumin; 3 tbsp Neutral oil; 1 tsp Salt

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~9-13 €

Valeurs nutritionnelles

Score santé

Moyen · /100

520 kcal

par portion

22 gProtéines

26 gLipides

52 gGlucides

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Etapes

1
Roast the poblano pepper over a flame, then peel and slice into strips.
5 min
2
Boil the tomatillos for 5 minutes, then blend with garlic, fresh cilantro, and onion to make the verde sauce.
7 min
3
Mix cooked lentils, grated cheese, and cumin in a bowl.
3 min
4
Warm the tortillas for 30 seconds each, then fill with the lentil mixture.
4 min
5
Roll the tortillas and place them in a buttered baking dish.
3 min
6
Pour the verde sauce over the enchiladas and add the poblano strips.
2 min
7
Bake in a preheated 200°C oven for 15 minutes.
15 min
8
Garnish with crème fraîche and fresh cilantro.
1 min