01Preheat the oven to 375°F. Coat a 13x9 inch pan with cooking spray.
02In a large skillet, heat olive oil over medium-high heat. Saute the peppers and onions until onions are translucent and vegetables are tender, about 5-7 minutes. Add beef and cook until browned. Drain in a colander to remove excess fat.
03Spread 1 tablespoon of ricotta on each tortilla. Add a heaping 1/4 cup of beef on top, then add shredded cheese. Roll up the wrap. Repeat with all 8 tortillas. Line rolled tortillas in the baking dish.
04Top enchiladas with salsa and remaining cheese.
05Bake for 25 minutes and until cheese on top has melted.