2         C ricotta
1         C green onion
1         tsp. cumin
8         ea. tortilla (corn)
2         C cheddar
1         ea. egg
2         tbsp. chilies -- chopped
1         C cheese -- jack
10       oz enchilada sauce

Stir first six ingredients together and fill tortillas. Put in greased
8 x 12 glass pan. Pour sauce over. Microwave on high for 11 to 13
minutes, rotating once. Cover with cheddar cheese and cook on high 1 to
2 minutes.