spinach enchiladas

Ingredients

• Servings: 6
• 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 3/4 cups shredded monterey jack, cheddar or mexican blend cheese
• 3/4 cup cooked casbah® freekeh
• 1/3 cup finely chopped green onion
• 1 (15 ounce) jar picante sauce
• 6 (9 inch) original or whole wheat flour tortillas
• 1/4 cup chopped fresh coriander
• sour cream

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a large bowl, mix together ground round, spinach, 3/4 cup (175 ml) of the cheese, freekeh and green onion.
• 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.
• 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.
• spread remaining picante sauce over the top of the tortillas. sprinkle with remaining 1 cup (250 ml) cheese.
• bake in the preheated oven with rack in the middle, for 18 to 20 minutes.