CHEESY SPINACH ENCHILADAS

Cheesy Spinach Enchiladas image

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

Provided by Yves Veggie Cuisine

Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine

Time 40m

Yield 6

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1337.2 mg, Sugar 5 g