1 lb. ricotta cheese
1 egg
1 c. chopped green onions
2 tbsp. chopped green chilies
1 tsp. cumin
1 c. shredded Jack cheese

Stir together. Soften 8 flour tortillas in microwave. Divide filling among the tortillas and roll up. Place in greased 9x13 inch pan. Pour over rolls: 1 (10 oz.) can enchilada sauce. Cover and microwave on high 11-13 minutes. Turn once. Or bake in oven until hot. Cover with 2 cups shredded cheese. Serve with shredded lettuce, sour cream, salsa, etc.