Spinach Cheese Enchilada
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
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
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.