1 lb. boneless, skinless chicken breasts, cooked and cut into strips
3 cups shredded Monterey Jack cheese (12 oz.)
1 (15 oz.) container ricotta cheese
1/2 tsp. salt
6 flour tortillas (6")
1/2 can (2.8oz. size) French fried onions
Preheat oven to 350 degrees. In a medium bowl mix Monterey Jack, salt, ricotta cheese and egg. Lay out tortillas, spoon 1/3 cup of cheese mixture down the center of each tortilla. Top with chicken, roll up. Place filled tortillas, seam side down in an 8 x 11 baking dish sprayed with non-stick spray. Spoon any remaining cheese mix over the top of the tortillas. Sprinkle with fried onions. Bake in a preheated 350 degree oven for 20-25 minutes. Serves 3-6
Change suggestions - add black olives, spinach, finely chopped broccoli, top with salsa, sour cream or use cooked jumbo shells instead of the tortillas.