Spinach Cheese Tortilla Rolls

Spinach Cheese Tortilla Rolls

Enjoy your dinner with cheesy tortilla rolls made with spinach are perfect for Mexican cuisine - ready in an hour.

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

1
cup Old El Paso® thick 'n chunky salsa
1
can (8 ounces) tomato sauce
1/4
cup chopped fresh cilantro or parsley
1
package (9 ounces) Green Giant® frozen chopped spinach, thawed and squeezed to drain
1
cup ricotta cheese
1
egg, beaten
1/8
teaspoon red pepper sauce
4
Old El Paso® flour tortillas for burritos (8 inches in diameter)
1/2
cup shredded Cheddar cheese (2 ounces)
  1. Heat oven to 375°. Grease square baking dish, 9x9x2 inches.
  2. Mix salsa, tomato sauce and 3 tablespoons of the cilantro in 1-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.
  3. Mix spinach, ricotta cheese, egg and pepper sauce. Spoon 1/2 cup of the spinach mixture down center of each tortilla. Roll up tortilla; place seam side down in dish. Spoon tomato mixture over tortillas. Sprinkle with cheese.
  4. Bake uncovered about 30 minutes or until heated through. Sprinkle with remaining 1 tablespoon cilantro.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use a larger (15-ounce) can of tomato sauce and omit the salsa to prepare this recipe.
Serve-With
Serve these tortilla rolls with a Mexican fruit salad. Cut up melon, jicama and strawberries, and mix with a little margarita mix and grated lime peel. Chill until ready to serve.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 125),
  • Total Fat 14g
    • (Saturated Fat 7g,),
  • Cholesterol 85mg;
  • Sodium 650mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 4g,
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.