Several things struck me as inherently off base. First, the use of flour vs. corn tortillas. Enchiladas are NOT made with flour tortillas. I used corn tortillas softened 10 seconds each in the microwave. Salsa as an enchilada sauce is very, very odd. Nonetheless, I tried it. This resulted in enchiladas half "naked." Next, covering the pan was not suggested but, finding this terribly wrong, I covered the pan - thank goodness! The meager seasonings in the ricotta really needed something - salt among other seasonings but I stuck to the recipe here.The saving grace, perhaps, as the Greek yoghurt on top to serve. Overall, bland, uninteresting "enchiladas." Basically boring.