OLD EL PASO GLUTEN FREE ENCHILADA SAUCE RECIPES

Steps:

• Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4. Grease a 28 x 18cm (2 litre) baking dish with cooking spray or oil. Heat the oil in a large frying pan over a medium heat and cook the onion for 5-10 minutes, until softened. Add in the cumin and continue to cook for 2 minutes before stirring in the beans.
• Spoon about 3 tablespoons of the bean mixture in the center of each warm tortilla. Divide the cheese between the tortillas, reserving 1/4 to sprinkle on top. Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese. Grease a large sheet of foil with cooking spray or oil and cover the baking dish, grease side down.
• Cook in the oven for 15 minutes or until the cheese has fully melted. Remove the foil and cook for a further 5 minutes, until the cheese has begun to turn golden.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.