Enchilada Casserole

 12    Corn tortillas
 28 oz Can enchilada or chili sauce
       Fat-free mozzarella and/or cheddar cheese; grated
1/4 c  Wine/broth/balsamic vinegar
       Filling:
  2 c  Cooked bulgur wheat
  2 c  Cooked lentils; a little cooking water added in for moistness
  1    Onion; chopped
  2 cl Garlic; up to 3
  2 ts Ground cumin seeds
  1 ts Ground corriander seeds
       Salt (optional)

Cook onions, garlic, and spices in 1/4 cup red wine, balsamic
vinegar, or vegetable broth, until tender. Mix all filling
ingredients in bowl.

Prepare baking dish with very light film of oil or spray, 8x11" or
9x13", or two round casseroles that fit the tortillas works, too.

Pour small amount of sauce into pan, cover bottom of pan with
tortillas, add layer of filling, sprinkle with cheese, layer of
tortillas, pour on some sauce, add filling and cheese, end with layer
of tortillas and sauce with a sprinkling of cheese.

Bake 350 F for about 30 minutes.

Notes:

If you want to roll up individual enchiladas, this will work, I just
prefer the convenience and simplicity of the casserole, tastes the
same IMHO.