1 dozen corn tortillas, made from corn, lime, water only
 1 28 ounce can enchilada or chili sauce
 grated ff cheese, I used mozzerella and cheddar
 1/4 cup wine/broth/balsamic vinegar
 2 cups cooked bulgar wheat
 2 cups cooked lentils, a little cooking water added in  for moistness
 one onion chopped
 several cloves garlic
 2 teaspoons ground cumin seeds
 1 teaspoon ground corriander seeds
 salt if you need it
 cook onions, garlic and spices in 1/4 cup red wine, balsamic vinegar or 
 veggie broth, til tender
 mix all filling ingredients in bowl.
 prepare baking dish with very light film of oil or spray, 8X11 inch or 
 9X 13, or a couple round casseroles that fit the tortillas works, too.
 pour small amount of sauce into pa, 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 350F for about 30 minutes.
 if you want to roll up individual enchiladas, this will work, I just 
 prefer the convenience and simplicity of the casserole, tastes the same