Recipe: Spicy Vegetable Enchiladas (using spinach, broccoli and ricotta cheese)

SPICY VEGETABLE ENCHILADAS



1 tablespoon Mazola Corn Oil
1/2 cup onion, chopped
1 (10 ounces) box frozen chopped spinach, thawed
1 cup frozen chopped broccoli, thawed
1 (14 to 16 ounce) can diced tomatoes, undrained
1 package taco seasoning, divided use
1 1/4 teaspoon Spice Islands Crushed Red Pepper, divided use*
1/2 cup ricotta cheese
2 cups (8 ounces) shredded Monterey Jack cheese, divided use
1 (10 count) package (6-inch) flour tortillas,
1 (15 ounce) can tomato sauce, divided use

Preheat oven to 350 degrees F.

Heat oil over medium-high heat in a large skillet about 1 to 2 minutes. Add onion and saute until tender.

Add spinach, broccoli, diced tomatoes, 2 tablespoons of the taco or enchilada seasoning, and 1 teaspoon crushed red pepper; stir and cook until liquid is evaporated, about 10-15 minutes.

Remove from heat. Add ricotta and 1 cup Monterey Jack cheese. Stir until well mixed. Set aside.

Coat the bottom of a 13x9-inch baking pan with 2/3 cup of tomato sauce.

Place 1/3 cup vegetable mixture in each tortilla; roll tightly and place seam side down, in the prepared pan. Set aside.

In a small bowl, whisk remaining tomato sauce and remaining taco seasoning with the remaining 1/4 teaspoon crushed red pepper. Pour over tortillas. Top with remaining 1 cup Monterey Jack cheese and cover with foil.

Bake for 25 minutes; remove foil and continue baking 5 more minutes. Remove from oven. Let sit 5 minutes before serving.

*For a milder heat level, decrease crushed red pepper.

Makes 5 servings
Source: Mazola Oil, ACH Food Companies, Inc.