Ease into spring with this recipe for veggie-heavy enchiladas, made with kale, quinoa and mushrooms.
To freeze enchiladas before baking, wrap pan tightly with foil. Wrap again in plastic wrap. Label enchiladas, and freeze up to four months. To bake from frozen, remove plastic wrap and bake (with foil on) in preheated 350°F oven about 1 hour; remove foil, and bake another 30 minutes or until cheese is bubbly.
To thaw enchiladas before baking, let stand in the fridge overnight. Bake as directed above in the recipe.