Spinach Enchiladas

• 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

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.

veggie cuisine, nuggets europe, shredded monterey, green onion, picante sauce, whole wheat flour tortillas, fresh coriander, sour cream

Taken from www.allrecipes.com/recipe/238718/spinach-enchiladas/ (may not work)