Recipe: Enchiladas Italiano (using ricotta, mozzarella, sauce and salsa)

ENCHILADAS ITALIANO

1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese, divided use
2 egg whites, slightly beaten
1/2 cup salsa
6 to 8 (7 to 10 inch) flour tortillas
1 1/2 cups prepared spaghetti sauce

Combine ricotta, 1 cup mozzarella cheese, eggs and salsa.

Heat tortillas to package directions; keep warmed tortillas covered.

Spread 1/2 cup spaghetti sauce on the bottom of a 13 x 9-inch baking pan.

Spoon about 1/3 cup cheese mixture onto each tortilla; roll up. Place enchiladas, seam side down, in baking pan. Pour remaining sauce over enchiladas; top with remaining mozzarella cheese.

Bake at 350 degrees F for 30 minutes or until bubbly around edges. Let stand 5 minutes before serving.

Makes 6-8 servings
Source: Taste of Home Entertaining Outdoors, Spring 2005