Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ricotta cheese
   1                    egg
   1      cup           chopped green onions
   2      tablespoons   chopped green chilies
   1      teaspoon      cumin
   4      ounces        shredded jack cheese
   8                    fresh corn tortillas -- (about 6 inches in ) 
  10      ounces        canned enchilada sauce
   8      ounces        shredded cheddar cheese
                        sour cream and chopped green onions -- for garnish

Preparation:

In large mixing bowl, stir together ricotta, egg, onions, chilies, cumin and Jack cheese. Set aside. Wrap tortillas in towel. Micro-cook on high heat until pliable. Divide filling among tortillas. Roll up each one tightly. In lightly greased 12 by 8 by 2 inch dish, place rolls, seam over rolls. Pour enchilada sauce over rolls. Micro-cook on high heat until heated throughout. Cover enchilada with cheddar cheese. Micro-cook until cheese is almost melted. Serve warm with sour cream and green onions. Approximately 13 minutes.