Spinach Enchiladas

Name: Spinach Enchiladas
Ingredients: 1 (340 gram) package Yves Veggie Cuisine(R) Veggie Ground Round Mexican or Original; 12 nuggets Europe's Best(R) 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(R) 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

9 ingredients

6 steps

Ingredients

1 (340 gram) package Yves Veggie Cuisine(R) Veggie Ground Round Mexican or Original
12 nuggets Europe's Best(R) 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(R) 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

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.