Spinach Cheese Enchilada

Why I Love This Recipe
Ingredients You'll Need
1 15oz carton ricotta cheese
1 10oz packag frozen chopped spinach, thawed and drained
1 10oz packag frozen corn, thawed and drained
2 cups 8oz mozzarella cheese, shredded
2 eggs
10 flour tortillas 8"
1 14 1/2 oz italian diced tomatoes, undrained
1 can (8oz) tomato sauce
1 teaspoon basil
1/4 cup parmesan cheese, grated
Directions
In a bowl, combine ricotta, spinach, corn, 1 cup mozzarella and eggs. Spoon about 1/2 cup on each tortilla; roll up tightly. Place seam side down in a 13x9x2" baking dish coated with nostick cooking spray. Combine tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with parmesan and remaining mozzarella. Bake, uncovered at 375 degrees for 35 minutes or until heated through.
Questions, Comments & Reviews

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film6 Recipes
11340 Downloads
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook7 Recipes
51101 Downloads
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies6 Recipes
457 Downloads