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LOCATION: Recipes >> Mexican >> Spinach Enchiladas 03

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Spinach Cheese Enchiladas
Yield: 10 Servings

15 oz ricotta cheese
10 oz spinach-frozen thawed chopped
10 oz corn-froze thawed drained
8 oz mozzarella cheese-shredded
1 egg
14 1/2 oz diced tomatoes undrained
8 oz tomato sauce
1 tsp basil
1/4 cup grated Parmesan cheese
10 8-inch tortillas

In a bowl combine ricotta, corn, egg and 1 cup of mozzarella cheese.
Spoon about 1/2 cup on each tortilla. Roll up tightly. Place seam
side down in a greased 13x9 dish. Combine tomatoes, tomato sauce
and basil and spoon over tortillas. Sprinkle with Parmesan cheese
and remaining mozzarella cheese. Bake uncovered at 375 for 35
minutes.

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