STUFFED ROLLED TORTILLAS

Stuffed Rolled Tortillas image

Provided by Michele Urvater

Yield Makes 12 tortillas or 4 to 6 servings

Number Of Ingredients 12

For the Filling
3 to 4 cups leftovers such as gumbo, grains and vegetables, or shredded roast chicken, turkey, pork, or ham mixed with grains
For the Assembly and Cooking
12 corn or flour tortillas
1 cup ricotta or cottage cheese
2 cups spaghetti sauce, homemade or prepared
1/2 cup shredded cheese, such as Cheddar or mozzarella
For the Garnishes: (use two or three of the following)
About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers
1/2 cup sliced nacho japapeños, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions (green onions), or drops of hot sauce or Tabasco
1/2 cup chopped fresh coriander or parsley
1 lemon or lime cut into wedges

Steps:

Preheat oven to 375°F.
Spread about 1/4 to 1/3 cup of the filling on each of the tortillas, then dot the filling with 2 tablespoons of the ricotta. Roll up the tortillas into tight cylinders.
Spread 3/4 cup of the spaghetti sauce over the bottom of a baking dish large enough to hold the tortillas in a single layer.Set the tortills, seam side down, on the sauce. Spread the remaining sauce over the tortillas and top with the shredded cheese. Bake until the filling is hot and the cheese has melted, about 20 minutes.
Meanwhile prepare the garnishes. Serve the tortillas hot and pass the garnishes.