8 6” fat free corn Tortillas 1 C. Part Skim Ricotta Cheese
2 Green Onions, chopped
1/2 tsp. Ground Coriander
¾ tsp. Ground Cumin
1/2 tsp. Chili Powder
1/2 tsp. Cayenne Pepper
2 tsp. Lemon Juice
1 C. Part Skim Mozzarella, shredded

Preheat oven to 350 degrees. Wrap tortillas in foil and heat in the oven for 10 minutes or until warm, soft, and pliable. Remove from oven and set aside; raise oven temperature to 375. In small bowl mix all remaining ingredients except mozzarella. To assemble the enchiladas, spread 2 T. of the ricotta mixture in the center of a tortilla and fold one side over the filling. Fill remaining tortillas. Gently transfer to a lightly greased 9×9 pan, making two slightly overlapped rows. Cover with aluminum foil and bake 20 minutes. Uncover and sprinkle with the mozzarella, and bake an additional five minutes, or until cheese melts.