Chicken & Lentil Enchiladas

Prep Time: 20 Minutes

Total time: 1 Hours

Servings: 6

This is a great recipe to use up leftover chicken or a convenient rotisserie chicken from the grocery store.

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    2 (14.5 oz/412 mL) cans diced tomatoes

    3/4 cup (175 mL) green lentils

    1 red bell pepper, chopped

    3 cups (750 mL) water

    1 Tbsp (15 mL) chili powder

    1 Tbsp (15 mL) sugar

    1/8 tsp (.5 mL) cayenne pepper

    2 tsp (10 mL) cumin, divided

    1/2 tsp (2 mL) salt

    12 corn tortillas

    2 cups (500 mL) chopped or shredded cooked chicken

    1 1/2 cups (375 mL) shredded Mexican cheese blend

    3/4 cup (175 mL) light sour cream


  1. Combine tomatoes, lentils, bell pepper, water, chili powder, sugar, cayenne, and 1 tsp (5 mL) of cumin in a large saucepan. Bring to a boil, reduce heat, cover and cook for 30 minutes or until lentils are tender. Stir in remaining 1 tsp (5 mL) of cumin and salt.
  2. Meanwhile, wrap tortillas in foil and place in oven. Heat oven to 350°F (180°C).
  3. In a bowl, combine chicken with 3 cups (750 mL) of the lentil mixture.
  4. Coat a 9x13-inch (22x33 cm) baking dish with canola oil cooking spray. Working with one tortilla at a time, keeping the other tortillas covered, spoon about 1/3 cup (75 mL) of the lentil/chicken mixture down the centre of the tortilla. Roll tortilla and place in baking dish, seam side down. Repeat with remaining tortillas, arranging down the centre of the baking dish. Spoon remaining lentil mixture over the top, making sure the tortillas are completely covered, then sprinkle evenly with the cheese.
  5. Bake for 25 minutes or until mixture is heated through.
  6. Serve topped with dollops of sour cream.

Nutritional Information

  • Serving Size: 2 enchiladas
  • Per serving:
  • Calories 440
  • Total Fat 14 g
  • Saturated Fat 6 g
  • Cholesterol 70 mg
  • Carbohydrates 46 g
  • Dietary Fibre 5 g
  • Sugar 7 g
  • Protein 31 g
  • Sodium 370 mg
  • Potassium 392 mg
  • Folate 18 mcg