Quick Cheese Enchiladas

1. 1

   Combine ricotta, three-quarters cup of grated Monterey Jack, onions, cumin, salt and eggs in a medium bowl.

2. 2

   Beat well to blend evenly.

3. 3

   Divide the mixture among the tortillas and roll the tortillas so both ends are open and the filling is enclosed.

4. 4

   If you use salsa, pour a little into a large, shallow, well-greased casserole.

5. 5

   Tip the casserole to coat all over the sauce.

6. 6

   Place rolled tortillas in casserole.

7. 7

   Sprinkle remaining cheese over the tortillas, then sprinkle with olives.

8. 8

   Pour one-half to 1 cup salsa over all, if desired.

9. 9

   Bake 20 minutes at 400u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.