Cheesy Spinach Enchiladas

Ingredients

• Veggie Ground Round

  Yves

  3 cup or 500g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Spinach

  Raw

  3 cup or 90g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 clove or 6g

• Tortillas

  Ready-to-bake or -fry, flour

  12 tortilla, small or 360g

• Mexican cheese

  Blend, reduced fat

  1 ¾ cup, shredded or 198g

• Enchilada Sauce Red

  Meijer

  2 cup or 504g

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Nonfat greek yogurt

  Nonfat, plain

  12 tbsp or 180g

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. On a medium-High skillet, Add Yves Veggie Ground, Spinach, zucchini, onion, garlic, and cook for 5 minutes. If you don't like to chop your vegetables and want to save some time, add them to a food processor and have that do all the work for you.
3. Once heated, In a large bowl, mix together the mixture with 3/4 of the Cheese.
4. Spread 1/2 of the enchilada sauce in the bottom of a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.
5. Fill each tortilla with mixture. Roll up snugly, tucking in ends a bit. Place seam side down in pan. Fill rest of tortillas and place in pan.
6. Spread remaining Enchilada sauce over the top of the tortillas. Sprinkle with remaining cheese.
7. Bake in the preheated oven with rack in the middle, for 10-15 minutes or until golden.
8. Non Fat Greek Yogurt as Sour Cream.