PAM® Original No-Stick Cooking Spray
1 can (20 oz each) Rosarita® Enchilada Sauce, divided
1 can (16 oz each) Rosarita® Vegetarian Refried Beans
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained
1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry
1 cup Birds Eye® Sweet Kernel Corn
1-1/2 cups shredded Mexican blend cheese, divided
12 corn tortillas (6 inch), warmed
|% Daily Value|
|Total Fat||13 g||21%|
|Saturated Fat||6 g||28%|
|Dietary Fiber||11 g||42%|
|Vitamin C||2 mg||3%|
|Vitamin A||5154 iu||103%|
Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside. Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
Top each tortilla with 1/3 cup bean mixture. Roll up and place seam-side down in baking dish. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.
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