Product Recipes
- 1 tbsp canola oil
- 1/2 cup onion, chopped
- 1 box (10 ozs) frozen chopped spinach, thawed
- 1 cup frozen chopped broccoli, thawed
- 1 can (14-16 ozs) diced tomatoes, undrained
- 2 tbsps taco or enchilada seasoning
- 1 tsp crushed red pepper (use less to make less spicy)
- 1/2 cup ricotta cheese
- 1 cup shredded Monterey Jack cheese
- 3/4 cup tomato sauce
- 1 pkg (10 count) flour tortillas, 6 inch diameter
- 1 cup tomato sauce
- 2 tbsps taco or enchilada seasoning
- 1/4 tsp crushed red pepper
- 1 cup shredded Monterey Jack cheese
- Preheat oven to 350 degrees.
- Heat oil over medium high heat in a large skillet about 1 - 2 minutes.
- Add onion and sauté until tender.
- Add spinach, broccoli, diced tomatoes, 2 tbsps of the taco or enchilada seasoning, and 1 tsp 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.
- Coat the bottom of a 9"x13" pan with 3/4 cup of tomato sauce.
- Place 1/3 cup vegetable mixture in each tortilla; roll tightly and place seam side down, in pan.
- In a small bowl, whisk 1 cup tomato sauce, 2 tbsps taco or enchilada seasoning, and 1/4 tsp crushed red pepper. Pour over tortillas. Top with 1 cup Montery Jack cheese and cover with foil.
- Bake for 25 minutes; remove foil and continue baking five more minutes.
- Remove from oven. Let sit five minutes before serving.
Servings: 10 Enchiladas
