1 (12 1/2 oz.) can chicken (or equal amt. cooked chicken)
1/2 lb. Ricotta cheese
1 egg, slightly beaten
1 c. chopped green onions
1 c. Jack cheese, shredded
8 flour tortillas
1 (16 oz.) can enchilada sauce
1/2 c. cheddar cheese, shredded

Mix chicken, Ricotta and Jack cheeses, egg and onions together well. Heat tortillas to soften. Divide filling among tortillas and roll up. Spread half of enchilada sauce in bottom of a 2 quart oblong baking dish. Place enchiladas in baking dish. Pour remaining sauce over enchiladas. Sprinkle cheddar cheese on top. Bake at 350 degrees for 25 to 30 minutes. Garnish with sour cream and chopped green onions. Serves 4 to 6.