Enchiladas

Filling:
1 1/2 cups shredded meat (turkey, chicken or beef)
1 (30 ounce) can Taco Bell Refried Beans
1 (14.5 ounce) can cut diced tomatoes
1 (15.25 ounce) can whole kernel corn
1/4 cup Gluten Free Pantry Taco Seasoning
2 tablespoons 100% pure virgin olive oil

Spray a large casserole dish with olive oil. Preheat 6-inch corn tortillas in microwave in plastic bags.

Put 1/8 cup filling into heated 6-inch corn tortillas. Roll and place into prepared casserole dish. Continue until dish is full.

Sauce:
1 cup Pace Mild Salsa
1/3 jar Pace Mild Enchilada Sauce
1 (14.5 ounce) can cut diced tomatoes

Stir together and pour over filled tortillas. Bake at 350 degrees F for 15 minutes. Serve immediately or divide into freezer containers and freeze.

This is a gluten-free recipe.