Easy Veggie Enchilada Bake


1 Old El Paso™ Enchilada Kit
150 g of fresh cheese (queso fresco)
1 can chickpeas, drained
1 onion, chopped
1 eggplant, cut into 1 cm cubes
1 red bell pepper, deseeded and diced
1 yellow bell pepper, seeded and diced
1 tablespoon corn germ oil
1 kit contains: 8 soft corn tortillas, 1 packet of Enchiladas seasoning, 1 packet of tomato sauce


Preheat the oven to 180ºC (for a convection oven: 160ºC, gas mark 2), and lightly grease a large baking dish.
Heat the oil in a large skillet and sauté the onion and eggplant over medium heat for 3 to 4 minutes, stirring until the vegetables are lightly browned.
Stir in peppers and chickpeas and cook mixture for 2 to 3 minutes.
Combine Old El Paso™ Seasoning for Enchiladas and the contents of the Old El Paso™ Tomato Sauce with 150 ml of hot water in a measuring cup.
Pour half of the seasoning into the pan and simmer with the vegetables for 3 to 4 minutes.
Reheat the Old El Paso™ Corn Tortillas soft according to package instructions.
Top 4 Old El Paso™ Corn Tortillas with vegetables, sprinkle with cheese and roll up tortillas.
Reserve some cheese for the gratin.
Arrange the filled tortillas in a baking dish with the fold down.
Top with the rest sauce and sprinkle with remaining cheese.
Bake it for 10 minutes until cheese is golden and bubbly.
Remove from oven, serve immediately and enjoy!