Enchiladas Florentine

• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
• 2 large egg whites, lightly beaten
• 10 flour tortillas (8 inches)
• 1 tablespoon cornstarch
• 1 cup vegetable broth
• 1 bottle (7 ounces) mild green taco sauce
• 1/4 cup minced fresh cilantro
• 1 tablespoon lime juice
• 1/2 pound sliced fresh mushrooms
• 2 teaspoons canola oil

1. In a large bowl, combine the ricotta, spinach, 1 cup cheese and egg whites. Spoon down the center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray.
2. In a small saucepan, combine the cornstarch and broth until smooth. Stir in taco sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro and lime juice. Pour over enchiladas. In a nonstick skillet, saute mushrooms in oil until tender; arrange evenly over enchiladas.
3. Cover and bake at 350u0b0 for 30-35 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

ricotta cheese, spinach, cheese blend, egg whites, flour tortillas, cornstarch, vegetable broth, taco sauce, fresh cilantro, lime juice, mushrooms, canola oil

Taken from www.tasteofhome.com/recipes/enchiladas-florentine/ (may not work)