In a saucepan, combine the enchilada sauce and vegetable broth on medium-low heat until bubbling. Add the rinsed lentils and stir to combine. Bring back to a boil and then let simmer 30-40 minutes, stirring occasionally. Add the hot sauce and stir. Once the lentils have soaked up most of the liquid and has a gravy-like consistency, remove from heat.
In a saucepan over medium heat, melt the butter and then add in the flour, stirring to combine. Use a whisk to ensure there are no lumps. Stir in the milk and cheese, whisking until the cheese is melted and ingredients are thoroughly combined.
Recipe by Lauren Anne at https://bylaurenanne.com/spicy-lentil-nachos/