Recipe: Lentilchiladas and Homemade Corn Tortillas

LENTILCHILADAS

FOR THE TORTILLAS:*
1 cup all-purpose flour
1/2 cup cornmeal
1/4 teaspoon salt
1 whole egg
1 1/4 cups cold water
FOR THE FILLING:
1 cup uncooked lentils
1 teaspoon corn oil
1 cup chopped Walla Walla onion
2 cups mild salsa, divided use
1 1/4 cups shredded medium cheddar cheese, divided use

TO MAKE THE TORTILLAS:
In a medium-size bowl, using a wooden spoon, mix together flour, cornmeal, salt, and egg with 1 1/4 cups cold water until smooth.

Spray a 10-inch frying pan with cooking oil spray; heat over medium-high heat until a drop of water skitters in pan. Pour 1/3 cup of batter into pan; tilt and rotate pan immediately to form a very thin 8-inch round. Cook until dry around the edge (edge will begin to curl), about 1 minute. Turn and cook until seconds side is golden, about 1 minute more. Repeat for remaining batter.

TO MAKE THE FILLING:
In a 2-quart saucepan, bring 3 cups water and lentils to a boil. Reduce heat to low and simmer, covered, for 40 minutes, or until lentils are tender and have absorbed the water.

In a large frying pan, heat corn oil over medium heat. Add onion and cook until translucent and tender. Add cooked lentils and 1 1/2 cups of the salsa. Cook, uncovered, stirring occasionally until thickened (about 10 minutes). Fold in 1 cup of the cheese until melted.

Spray a 9- by 9-inch baking dish with cooking oil spray. Put a generous 1/2 cup of lentil mixture onto a tortilla. Roll up and place in dish. Repeat until all tortillas are used (they'll fit snugly in dish). Pour remaining salsa evenly over top of enchiladas. Sprinkle remaining cheese over salsa.

Bake uncovered in a 375 degree F oven for 35 minutes, or until cheese is melted and tortillas begin to brown. Serve immediately.

*Store-bought 8-inch corn tortillas may be used to save time.

Makes: 4 servings.
Source: Safeway Select, July/August 2000