Stuffed Rolled Tortillas

• 3 to 4 cups leftovers such as gumbo, grains and vegetables, or shredded roast chicken, turkey, pork, or ham mixed with grains
• 12 corn or flour tortillas
• 1 cup ricotta or cottage cheese
• 2 cups spaghetti sauce, homemade or prepared
• 1/2 cup shredded cheese, such as Cheddar or mozzarella
• About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers
• 1/2 cup sliced nacho japapenos, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions (green onions), or drops of hot sauce or Tabasco
• 1/2 cup chopped fresh coriander or parsley
• 1 lemon or lime cut into wedges

1. Preheat oven to 375F.
2. Spread about 1/4 to 1/3 cup of the filling on each of the tortillas, then dot the filling with 2 tablespoons of the ricotta.
3. Roll up the tortillas into tight cylinders.
4. Spread 3/4 cup of the spaghetti sauce over the bottom of a baking dish large enough to hold the tortillas in a single layer.Set the tortills, seam side down, on the sauce.
5. Spread the remaining sauce over the tortillas and top with the shredded cheese.
6. Bake until the filling is hot and the cheese has melted, about 20 minutes.
7. Meanwhile prepare the garnishes.
8. Serve the tortillas hot and pass the garnishes.

leftovers, corn, ricotta, spaghetti sauce, shredded cheese, cabbage, fresh chilies, fresh coriander, lemon

Taken from www.epicurious.com/recipes/food/views/stuffed-rolled-tortillas-101543 (may not work)