Preparation / Directions:
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.
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