Quick Cheese Enchiladas

• 15 oz. ricotta cheese
• 6 - 10 oz. Monterey Jack, grated
• 1 c. chopped green onions
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 2 eggs
• 12 corn or 10 whole-wheat tortillas
• bottled salsa, optional
• 4 1/2 oz. chopped black olives

1. Combine ricotta, three-quarters cup of grated Monterey Jack, onions, cumin, salt and eggs in a medium bowl.
2. Beat well to blend evenly.
3. Divide the mixture among the tortillas and roll the tortillas so both ends are open and the filling is enclosed.
4. If you use salsa, pour a little into a large, shallow, well-greased casserole.
5. Tip the casserole to coat all over the sauce.
6. Place rolled tortillas in casserole.
7. Sprinkle remaining cheese over the tortillas, then sprinkle with olives.
8. Pour one-half to 1 cup salsa over all, if desired.
9. Bake 20 minutes at 400u0b0.

ricotta cheese, monterey jack, green onions, ground cumin, salt, eggs, corn, salsa, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005177 (may not work)