Cook 1 1/2 cups grains (I used red lentil and bulgar) in 4 cups enchilada sauce with chicken broth added as needed (2-4 cups).
While the grains cook, make a roux with flour and butter, 4tbsp each. Add 1 1/2 cups milk and cook to thicken. Remove from heat and add cheese. Today was 1 cup of pepper jack and 1 cup of cheddar cheese.
Serve with cilantro, avocado, olives, jalapeño, etc.