Quick Cheese Enchiladas

Directions

1. 1
   Combine ricotta, three-quarters cup of grated Monterey Jack, onions, cumin, salt and eggs in a medium bowl.
2. 2
   Beat well to blend evenly.
3. 3
   Divide the mixture among the tortillas and roll the tortillas so both ends are open and the filling is enclosed.
4. 4
   If you use salsa, pour a little into a large, shallow, well-greased casserole.
5. 5
   Tip the casserole to coat all over the sauce.
6. 6
   Place rolled tortillas in casserole.
7. 7
   Sprinkle remaining cheese over the tortillas, then sprinkle with olives.
8. 8
   Pour one-half to 1 cup salsa over all, if desired.
9. 9
   Bake 20 minutes at 400°.