Spinach Enchiladas

Spinach Enchiladas

Total time :
40 mins
Prep Time :
20 mins
Cook Time :
20 mins



  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.