Spicy Vegetarian Enchiladas - Tone's®

Ingredients

• 1 tbsp corn oil
• 1/2 cup onion, chopped
• 1 box (10 ounces) frozen chopped spinach, thawed
• 1 cup frozen chopped broccoli, thawed
• 1 can (14 to 16 ounces) diced tomatoes, undrained
• 1/4 cup Taco Seasoning Blend
• 1/4 tsp Crushed Red Pepper
• 1/2 cup ricotta cheese
• 2 cups (8 ounces) shredded Monterey Jack cheese, divided
• 1 package (10 count) flour tortillas, 6-inch
• 1 can (15 ounces) tomato sauce, divided