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Spinach Cheese Enchiladas

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

In a bowl, combine ricotta, spinach, corn, 1 cup mozzarella and egg
substitute. Spoon about 1/2 cup on each tortilla; roll up tightly.

Printed from tasteofhome.com Oct 11, 2008

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Spinach Cheese Enchiladas cont.

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.