This could not be easier. You can have this recipe assembled in the time it takes to read through the recipe.
The original recipe title was enchiladas, but they aren’t really enchiladas. Faux-chiladas, maybe. Or Mexican lasagna.
The tomatoes and sauce can be poured down the center of the dish, leaving the ends of the tortillas exposed, and the exposed part of the tortillas will crisp up. You could also spread the tomato mixture around so that the tortillas are completely covered. Then the tortillas will get soft and the dish will have a texture like lasagna.
1 lb. ricotta
10 ounces frozen chopped broccoli or spinach, defrosted and drained very well
1 cup or 4 ounces shredded mozzarella (can use all or part spicy Pepper Jack cheese instead)
10 ounces Mexicorn (or regular canned or frozen corn)
6-10 flour tortillas, small size (8″ diameter)
14.5 ounces canned diced tomato (with or without jalapeno)
8 ounces canned tomato sauce
1 cup or 4 ounces shredded cheese (use Mozzarella or Pepper Jack)
Combine filling ingredients in a bowl. Grease a 9×13 pan (8×10 OK, too). Fill tortillas and roll up. Place rolled tortillas side by side in pan. Top with tomatoes and sauce. Top with cheese. Bake in a preheated 375 degree oven for 35 minutes, until heated though and crusty on top.
Update: It is crucial to squeeze out every drop of moisture from the spinach before adding it in, or the filling will be runny and the tortillas will get really soggy. Not good.