Date: Fri, 05 Nov 93 07:18:25 EST From: Lucinda Rasmussen This is a modified version of the grand prize recipe in a local contest. The original had some oil for stir frying and 6 oz of Monterrey Jack cheese (with peppers). I substituted Guiltless Gourmet Cheddar con Queso (I think that is its name), which is a fatfree cheese sauce with peppers in it. Zesty Vegetable Enchiladas 1 1/3 c water 1/2 cup dry lentils 1/4 tsp salt 10 flour tortillas non-stick cooking spray 2 medium carrots, thinly sliced 1 1/2 tsp chili powder 1 medium zucchini, quartered lengthwise and sliced one 14 1/2 oz can chunky chili style stewed tomatoes or Mexican style stewed tomatoes, cut up OPTIONAL: 1 jar of Guiltless Gourmet Cheddar con Queso (Mild) Preheat oven to 350 F. In a medium saucepan combine water, lentils and salt. Bring to a boil, reduce heat. Cover and simmer for 15 to 20 minutes or until tender. Drain, rinse with cold water. Set aside. Wrap tortillas in foil. Heat in a 350 F oven until warm (10 mins). Spray a 2 qt rectangular baking dish with non-stick cooking spray. In a large skillet, stir-fry the carrots and chili powder in some water for 2 minutes. Add zucchini and stir-fry intil tender. Remove from heat. Stir in lentils and half of the stewed tomatoes. Stir in half of the Cheddar con Queso (if desired - makes the recipe lacto). Spoon veg mixture over the tortillas, roll up and place seam side down in the baking dish. Cover with foil. Bake in a 350 F oven for 8 minutes. Remove foil, bake for 7 to 12 minutes or until heated through and tortillas are crisp. In a small saucepan heat the remaining undrained tomatoes, spoon over enchiladas. Top with remaining Cheddar con Queso. Bake for one more minute until hot. Serves 4 to 6.