Ingredients
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) 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)
Preparation
Heat oven to 375°. Grease square baking dish, 9x9x2 inches.
Mix salsa, tomato sauce and 3 tablespoons of the cilantro in 1-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.
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.
Bake uncovered about 30 minutes or until heated through. Sprinkle with remaining 1 tablespoon cilantro.
