Cheesy Spinach Enchiladas recipe

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Ingredients

1 (340 gram) package Yves Veggie Cuisine® Veggie Ground Round Mexican or Original
12 nuggets Europe's Best® Chef's Spinach, thawed, drained and squeezed dry
1 ¾ cups shredded Monterey Jack, Cheddar or Mexican blend cheese
¾ cup cooked Casbah® Freekeh
⅓ cup finely chopped green onion
1 (15 ounce) jar picante sauce
6 (9 inch) original or whole wheat flour tortillas
¼ cup chopped fresh coriander
Sour cream

Nutrition Info

482.5 calories
carbohydrate: 48 g
cholesterol: 33.5 mg
fat: 20.3 g
fiber: 6.8 g
protein: 27.3 g
saturatedFat: 9 g
servingSize: -
sodium: 1337.2 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. In a large bowl, mix together ground round, spinach, 3/4 cup (175 mL) of the cheese, freekeh and green onion.

  3. Spread 1/2 cup (125 mL) of the picante sauce in the bottom of a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.

  4. Fill each tortilla with 3/4 cup (175 mL) of the filling mixture. Roll up snugly, tucking in ends a bit. Place seam side down in pan. Fill rest of tortillas and place in pan.

  5. Spread remaining picante sauce over the top of the tortillas. Sprinkle with remaining 1 cup (250 mL) cheese.

  6. Bake in the preheated oven with rack in the middle, for 18 to 20 minutes.

Recipe Yield

6 servings

Recipe Note

Vegetarian spinach enchiladas contain freekeh, a healthy roasted green wheat, and Mexican Veggie Ground Round along with plenty of picante sauce and cheese.

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