Spinach, edamame, red pepper, onion, and potato filling make up this seasonal enchilada. Served over Spanish rice topped with a cilantro & green tomatillo sauce and cheese for an authentic flavor fest that will make this dish on top of your re-order list week after week.
Allergens: Dairy (cheese), Wheat
*No Cheese on the vegan enchiladas*
Thaw completely if frozen. Remove plastic cover and recover with foil. Bake at 375°F for approximately 35-45 minutes.
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