Spinach Cheese Enchiladas

Serves:

Ingredients

1 carton (15 oz) reduced fat cottage cheese
1 pkg. (10 oz) frozen chopped spinach; thawed and drained
1 pkg. frozen corn; thawed and drained
2 cups shredded mozarella cheese, divided
1/4 cup egg substitute
10 flour tortillas
1 can italian diced tomatoes, undrained
1 can ( 8 oz) tomato sauce
1 tsp dried basil
1/4 cup parmesan cheese

Method

  1. In a large bowl combine cottage cheese, spinach, corn, 1 cup mozarella, and egg.
  2. Spoon about 1/2 cup on each tortilla; roll up tightly. Place seam side down in a 13 x 9in pan, coated.
  3. Combine tomatoes, tomato sauce and basil. Spoon over top. Sprinkle with parmesan and remaining mozarella.
  4. Bake, uncovered, at 375F for 30 min.

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