Heat over to 350. Mix together ricotta, 1 cup mozzarella, eggs and salsa. Heat tortillas according to package and spoon about 1/3 cup of cheese mixture onto each one and roll up.
Spread about 1/2 cup spaghetti sauce on bottom of 9x13 pan. Place enchilada seam side down in pan. Pour remaining spaghetti sauce and top with 1 cup mozzarella. Bake for 30 minutes and let stand for 5 minutes before serving.
Originally Submitted
1/4/2011
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