Home Recipes Spinach Enchiladas

Spinach Enchiladas

Total Time: 40 mins.
Prep Time: 20 mins.
Cook Time: 20 mins.
Serves: 6


1 pkg (340 g) Yves Veggie Cuisine® Veggie Ground Round Mexican or (311 g) Garden Ground
12 nuggets Europe’s Best® Chef’s Spinach, thawed, drained and squeezed dry
1-3/4 cups (425 mL) shredded Monterey Jack, Cheddar or Mexican blend cheese
3/4 cup (175 mL) cooked Casbah® Freekeh
1/3 cup (75 mL) finely chopped green onion
1 jar (440 mL) picante sauce
Six 9-inch (23 cm) original or whole wheat flour tortillas
1/4 cup (50 mL) chopped fresh coriander
Sour cream

Star Product

Veggie Mexican Ground Round


  1. In a large bowl, mix together ground round, spinach, 3/4 cup (175 mL) of the cheese, freekah and green onion.
  2. 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.
  3. 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.
  4. Spread remaining picante sauce over the top of the tortillas. Sprinkle with remaining 1 cup (250 mL) cheese. Bake in a 400°F (200°C) oven with rack in the middle, for 18 to 20 minutes.



NOTE: Picante sauce is similar to salsa but is less chunky. To add more heat, use jalapeno or other spicy cheeses.

VEGAN – Use mozzarella or Cheddar style shreds.