Heat oil in a large frypan over medium high heat and brown mince.
Stir in the McCormick Mexican Seasoning and flour, add diced tomatoes, tomato paste, kidney beans and 200ml water and bring to the boil, stirring. Cover and simmer, stirring regularly for 20-25 minutes.
Preheat oven 200ºC. In a large baking dish assemble Enchiladas; Spread 3 tablespoons of the Enchilada sauce into base of baking dish, place about ½ cup mince filling down centre of each tortilla and fold and roll up and arrange in baking dish. Pour remaining Enchilada sauce over the top of rolled tortillas and scatter with cheese. Bake for 20-30 minutes until cheese is bubbling and golden brown.