Lentil Enchiladas

Preheat oven to 350 F.

To make the enchilada sauce: In a medium bowl, add tomato sauce, chili powder, cumin, garlic powder and salt.

Mix until combined; set aside.

In a skillet over medium heat, heat olive oil then add onion and garlic and cook until softened, about 3 minutes.

Add green chilies and lentils, cook until warmed.

Remove from heat, add 1/4 cup of cheese and mix until cheese is mostly melted.

Spoon a little bit of the sauce into a 9 x 13 baking dish.

Set your tortillas on a work surface.

Evenly distribute lentil mixture into each tortilla (about 1/4 cup), roll up the tortilla and place tortilla seam side down into baking dish.

Top with remaining enchilada sauce and cheese.

Bake for 15-20 minutes, until cheese has melted.

Optional: Top with tomatoes, jalapenos and Greek yogurt.