Spinach Cheese Enchiladas
"This tasty meatless dish is great because it's easy to prepare and low in fat," explains Carol Jackson of Eden Prairie, Minnesota. "Plus, it travels well to potlucks and often prompts recipe requests," she adds.
SERVINGS
|
10
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
35 min.
|
TOTAL
|
55 min.
|
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 (8 ounces) 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
In a bowl, combine 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 13-in. x 9-in. baking dish coated with cooking spray.
Combine tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan and remaining mozzarella. Bake, uncovered, at 375° for 35 minutes or until heated through. Yield: 10 servings.