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 caloriescarbohydrate: 48 gcholesterol: 33.5 mgfat: 20.3 gfiber: 6.8 gprotein: 27.3 gsaturatedFat: 9 gservingSize: -sodium: 1337.2 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Spinach Enchiladas
Directions
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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.