Lentil and Veggie Enchilada Casserole - American Institute for Cancer Research

Ingredients

• 1 Tbsp. olive oil
• 2 celery stalks, trimmed and cut into 1/4-inch dice
• 1 red bell pepper, cut into 1/4-inch dice
• 1 small onion, finally chopped
• 2 garlic cloves, minced
• 1 large carrot, peeled and shredded on the large holes of a box grater (about 1 cup)
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. coriander
• 1 tsp. chipotle chili powder
• 1/2 tsp. kosher salt
• 3 cups water
• 1 cup green or brown lentils, rinsed
• 2 packed cups baby kale or spinach, roughly chopped
• 1 cup fresh cilantro, roughly chopped, optional
• Nonstick cooking spray/oil
• One 19-oz. can mild red enchilada sauce*, divided
• Fifteen 6-inch corn tortillas, cut in half
• 1 1/2 cups reduced-fat Mexican cheese blend or Cheddar cheese, divided