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Prep 20min
Total60min
Servings4
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Ingredients
1
cup thick & chunky salsa
1
can (8 ounces) tomato sauce
1/4
cup chopped fresh cilantro or parsley
1
package (9 ounces) frozen chopped spinach, thawed and squeezed to drain
1
cup ricotta cheese
1
egg, beaten
1/8
teaspoon red pepper sauce
4
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/2
cup shredded Cheddar cheese (2 ounces)
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Steps
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.
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You can use a larger (15-ounce) can of tomato sauce and omit the salsa to prepare
this recipe.
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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
18%
18%
Exchanges:
2 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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