Ok, here it is, I found it in last year's May thread, posted by Edamommy!
Kimberley's lentil Enchiladas...
10 corn tortillas, lightly fried in olive oil and drained on paper towels
1 Jack cheese
1 cup of brown lentils
3 cups no-chicken broth
1 small onion, finely chopped
1 small green pepper, chopped
1 tsp cumin
1 pinch sea salt
1 pinch red pepper flakes
1 cup salsa
1 large can enchalada sauce
1. put lentils and broth in pan. bring to a boil and add onion, cumin, salt, red pepper flakes, green pepper. Return to a boil then lower heat and let simmer for 45 minutes. If they get too dry add another 1/2 cup of water later on...
2. when don mix in salsa. Preheat oven to 375. spread a few tablespoons of enchilada sauce on bottom of lasagna pan. Take each fried enchilada and add a fair amount of lentil mixture to each on, rolling them closed. Line them up in the pan on top of the enchilada sauce.
3. pour remaining sauce over the top and top w/ jack cheese.
4. Cook until bubbling and golden.... about 15 minutes.