Italian Tortillas

• 2 c. (8 oz.) Kraft natural shredded low-moisture, part-skim Mozzarella cheese, divided
• 1 (10 oz.) pkg. Birds Eye chopped spinach, thawed and well drained
• 1 (10 oz.) pkg. Birds Eye sweet corn, thawed and drained
• 1 (15 oz.) container Ricotta cheese
• 1 egg
• 6 (8-inch) flour tortillas
• 1 (14 1/4 oz.) can Italian style stewed tomatoes, chopped (undrained)
• 1 (8 oz.) can tomato sauce
• 1 tsp. dried basil leaves
• 1/4 c. Kraft 100% shredded Parmesan cheese (1 oz.)

1. Heat oven to 375u0b0.
2. Mix 1 cup Mozzarella cheese, spinach, corn, Ricotta and egg.
3. Place about 1/2 cup mixture down center of each tortilla.
4. Roll tightly; arrange seam side down in greased 13 x 9-inch baking dish.
5. Mix tomatoes, tomato sauce and basil; spoon over filled tortillas.
6. Sprinkle with remaining Mozzarella and Parmesan cheese.
7. Bake 30 minutes.
8. Makes 6 servings.

mozzarella cheese, sweet corn, ricotta cheese, egg, flour tortillas, italian style stewed tomatoes, tomato sauce, basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468426 (may not work)