Spinach Cheese Enchiladas

• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• 2 cups frozen corn, thawed and drained
• 2 cups shredded part-skim mozzarella cheese, divided
• 1/4 cup egg substitute
• 10 fat-free flour tortillas (8 inches)
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 teaspoon dried basil
• 1/4 cup grated Parmesan cheese

1. In a large bowl, combine the ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in 13x9-in. baking dish coated with cooking spray.
2. In a small bowl, combine the tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella cheese.
3. Bake, uncovered, at 375u0b0 for 35 minutes or until heated through.

ricotta cheese, spinach, frozen corn, mozzarella cheese, egg substitute, flour tortillas, italian diced tomatoes, tomato sauce, basil, parmesan cheese

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