Italian EnchiladasPRINT RECIPE
- 1 package Azteca® fajita size flour tortillas
- 1 (15 ounce) container ricotta cheese
- ½ cup parmesan cheese, shredded
- 2 cups shredded mozzarella cheese, divided
- 2 eggs, slightly beaten
- 3 tablespoons salsa
- 1 ½ cups spaghetti sauce
Preheat oven 350°
Remove tortillas from refrigerator and bring down to room temperature.
Mix together 1 cup mozzarella cheese with ricotta and parmesan cheeses; combine with eggs and salsa. Heat tortillas according to package directions. Spoon about 1/3 cup cheese mixture onto each tortilla, roll up. Spread ½ cup spaghetti sauce on the bottom of 9” by 13” pan. Place enchiladas seam side down, and pour remaining sauce over enchiladas. Top with remaining 1 cup mozzarella cheese.
Bake for 30 minutes or until bubbly around edges. Let stand 5 minutes prior to serving.