Fresh and Zesty Recipes

Italian Enchiladas

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Italian Enchiladas

ingredients

  • 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

Directions

Cook
50m

Servings
10

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.

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