Chicken Enchiladas

Ingredients

2 Tbsp ghee
1 medium onion, diced into ¼ inch
½ C cooked lentils
½ C cooked squash (or more, if desired)
½ C hot sauce
1 whole roasted red pepper, diced
2 tsp black cumin seeds (nigella sativa optional)
8 ounces grated cheese, divided into two parts for the inside and top of the enchiladas
1 pound cooked chicken, chopped or shredded
10 wraps (coconut Paleo Wraps work well)
⅓ to ½ C additional hot sauce for the top
Salt to taste

Instructions

1. Preheat over to 350°
2. Saute the onions in the ghee until soft
3. Mix all remaining ingredients except the wraps, 4 ounces of cheese and the final hot sauce in the saucepan used to saute the onions.
4. Roll ½ C stuffing into each of the 10 wraps, roll tightly so the filling goes all the way to the ends (very important for Paleo Wraps, which will burn otherwise) and line them up closely in a 9×13 baking dish
5. Drizzle the second batch of hot sauce over the top and sprinkle on the remaining 4 ounces grated cheese
6. Bake until hot and cheese is melted, about  15-20 minutes.  Watch closely to avoid burning the wraps