Spinach Cheese Enchiladas

Name: Spinach Cheese Enchiladas
Ingredients: 1 carton (15 ounces) reduced-fat ricotta cheese; 1 package (10 ounces) frozen chopped spinach, thawed and drained; 2 cups frozen corn, thawed and drained; 2 cups shredded part-skim mozzarella cheese, divided; 1/4 cup egg substitute; 10 fat-free flour tortillas (8 inches); 1 can (14-1/2 ounces) Italian diced tomatoes, undrained; 1 can (8 ounces) tomato sauce; 1 teaspoon dried basil; 1/4 cup grated Parmesan cheese

10 ingredients

3 steps

Ingredients

1 carton (15 ounces) reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups frozen corn, thawed and drained
2 cups shredded part-skim mozzarella cheese, divided
1/4 cup egg substitute
10 fat-free flour tortillas (8 inches)
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon dried basil
1/4 cup grated Parmesan cheese

Directions

1

In a large bowl, combine the ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in 13x9-in. baking dish coated with cooking spray.
2

In a small bowl, combine the tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella cheese.
3

Bake, uncovered, at 375° for 35 minutes or until heated through.