Chicken & Lentil Enchiladas

Ingredients

• 2 (14.5 oz/412 mL) cans diced tomatoes
• 3/4 cup (175 mL) green lentils
• 1 red bell pepper, chopped
• 3 cups (750 mL) water
• 1 Tbsp (15 mL) chili powder
• 1 Tbsp (15 mL) sugar
• 1/8 tsp (.5 mL) cayenne pepper
• 2 tsp (10 mL) cumin, divided
• 1/2 tsp (2 mL) salt
• 12 corn tortillas
• 2 cups (500 mL) chopped or shredded cooked chicken
• 1 1/2 cups (375 mL) shredded Mexican cheese blend
• 3/4 cup (175 mL) light sour cream