Cheesy Spinach Enchiladas

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

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 483 Calories

Ingredients

• sour cream
• 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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

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