Spinach Cheese Enchiladas

By michaelmeiner

Ingredients

• 1 15 ounce carton ricotta cheese
• 1 10 ounce package frozen chopped spinach -- thawed and drained
• 1 10 ounce package frozen corn -- thawed and drained
• 2 cups (8 ounces) shredded mozzarella cheese -- divided
• 1 egg
• 10 tortillas -- (8 inches)
• 1 14.5 ounce can Italian diced tomatoes -- undrained
• 1 8 ounce can tomato sauce
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

In a bowl, combine ricotta cheese, spinach, corn, 1 cup of mozzarella cheese, and egg. Add spices. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in a 13x9x2 inch baking dish coated with cooking spray.

Combine tomatoes and tomato sauce. Spoon over tortillas and sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered at 375 for 35 minutes or until heated through.