Spicy Vegetable Enchiladas

Vegetables never tasted so good!

Makes 10 enchiladas 

PREP TIME: 25 minutes
BAKE  TIME:  30 minutes

1 tablespoon vegetable oil
1/2 cup onion, chopped
1 box (10 ounces) frozen chopped spinach, thawed
1 cup frozen chopped broccoli, thawed
1 can (14-16 ounces) diced tomatoes, undrained
2 tablespoons taco or enchilada seasoning
1 teaspoon crushed red pepper
1/2 cup ricotta cheese
1 cup shredded Monterey Jack cheese
3/4 cup tomato sauce
1 package (10 count) flour tortillas, 6 inch diameter
1 cup tomato sauce
2 tablespoon taco or enchilada seasoning
1/4 teaspoon crushed red pepper
1 cup shredded Monterey Jack cheese

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 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.

Preheat oven to 350º F.

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 tablespoons taco or enchilada seasoning, and 1/4 teaspoon 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.

RECIPE TIP:  For a milder heat level, decrease crushed red pepper.

Nutrition information per serving (2 enchiladas): calories 504; total fat 22 g; saturated fat 10 g; cholesterol 48 mg; sodium 1776 mg; total carbohydrate 57 g; dietary fiber 7 g; protein 25 g