Cheese Enchiladas 2

Course : Cheeses
Serves: 4
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1 pound ricotta cheese
1 large egg
1 cup chopped green onions
2 tablespoons chopped green chilies
1 teaspoon cumin
4 ounces shredded jack cheese
8 tortillas fresh corn tortillas -- (about 6 inches in )
10 ounces canned enchilada sauce
8 ounces shredded cheddar cheese
1 Cup sour cream and chopped green onions -- for garnish

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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