|Ricotta cheese||15 Ounce (1 Carton)|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Jalapeno cheese spread||5 Ounce (1 Jar)|
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Frozen tortillas||9 Ounce, thawed (1 Package)|
|Enchilada sauce||20 Ounce (2 Cans Of 10 Ounce Each)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Crushed corn chips||1 Cup (16 tbs)|
|Chopped green chilies||To Taste|
Mix together Ricotta, Mozzarella and Jalapeno cheeses, onion and egg.
Divide filling among 12 tortillas and roll up.
Place fold side down in a 12x8x2 inch glass baking dish.
Pour sauce over top.
Cover and microwave 13 to 16 minutes [ROASTS, 20 to 25 minutesjt or until piping hot.
Give dish a 1/2 turn halfway through cooking.
Combine Cheddar cheese and com chips; sprinkle over top.
Microwave, uncovered, 2 to 3 minutes [ROASTS, 2 minutes 30 seconds to 3 minutes 30 seconds],t or until cheese melts.
Sprinkle chili peppers over top.
Let stand 5 minutes before serving.