I love enchiladas. Something about the combination of melted cheese and spicy sauce is magical. Here's a vegetarian version with kick, and enough flavor for even serious carnivores. Added bonus, it's fast enough for a week night meal and gives great left overs. <br /> <br />Gluten free tortillas makes this a gluten free dish. Use mild salsa if you can't do much heat, but I like medium for the bite. You can stick this in the freezer, unbaked. To bake from frozen, cover with foil and bake at 300 for about an hour then at 350 for another 20-30 minutes. Uncover and keep baking until cheese is brown.

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