SPINACH CHEESE ENCHILADAS

Spinach Cheese Enchiladas image

"This tasty meatless dish is great because it's easy to prepare and low in fat," explains Carol Jackson of Eden Prairie, Minnesota. "Plus, it travels well to potlucks and often prompts recipe requests," she adds.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

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. , In a small bowl, combine the tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella cheese. , Bake, uncovered, at 375° for 35 minutes or until heated through.

Nutrition Facts : Calories 334 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 754mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges