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Cream of Spinach & Cauliflower Enchiladas

Cashew Cream & Garlic Sause, Spinach, Cauliflower Wings, Spicy Green Buffalo Sause Pack (included with Wings) rolled in corn tortillas.


  • 1 Bag of RollinGreens Spicy Green Buffalo Cauliflower Wings (with Sauce pack included)
  • 6 Blue Corn Tortillas 
  • ½ lb. Cashew pieces (+3Cups Water)
  • 4 Garlic cloves
  • ¼  lb. Spinach
  • 6 Romaine leaves
  • 6 Cherry Tomatoes
  • 1 Lime


Preheat oven to 400 F. Convection Bake. Once Oven is up to temp, place frozen cauliflower wings on baking tray. Bake wings for 12-15 minutes, or until golden brown. You can also air fry at 400F for about 8-10 minutes or until crispy. Remove Sauce Pack from bag and place into a bowl unopened in room temperature water.

While wings are cooking, in a blender add: Cashew Pieces, Water, Garlic, and blend. Once blended, transfer to a small saucepan and place on low heat.

Wash all vegetables, and dry, chop green onion and tomatoes, set aside in a small bowl.

Chop lettuce into ¼ inch strips and place into bowl.

In a sauté pan, add 1 T Oil to pan. Once oil is hot, add one tortilla to pan and cook on both sides. Repeat process for all tortillas and set aside.

Assemble enchiladas by first finding the right size casserole dish. Next add ½ of the cream sauce to bottom of casserole dish. Now one at a time place: Tortilla, Spinach, 2-3 wings, & Spicy Green Buffalo Sauce in and roll into once corner of the dish. Repeat this until all tortillas are filled. Cover with the remaining cream sauce and Spicy Green Buffalo Sause and bake at 400 F Convection Bake for 10 minutes.

Once Plated on the individual’s plate, add Tomatoes and Chopped lettuce with a side of Lime wedge.

-Enjoy Chef Ko