This recipe works beautifully with Mission brand Gluten Free flour tortillas.
This makes a great freezer dinner. I package mine using my FoodSaver vacuum packer. They last for 6-8 months and reheat perfectly.
Make for freezer meals as follows:
Follow the recipe instructions through step 6. Cool the sauce completely. Package in an air-tight freezer-safe container, label and freeze for up to 2 months.
Beginning with step 9, assemble the enchiladas. When the enchiladas are formed, place in an air-tight, freezer-safe container, label and freeze for up to 2 months.
When you are ready to use, remove the enchiladas and sauce from the freezer and allow to thaw at room temperature for up to 2 hours (or thaw in the refrigerator for a day).
Preheat the oven to 375 degrees. Place 1/2 cup of thawed sauce in a prepared baking dish. Place the enchiladas, seam side down, in the pan. Top with the remaining sauce and 1-1/2 cups of cheese. Bake til warm and bubbly - 20 - 30 minutes.