1 (16 ounce) package chicken burrito style flour tortillas
1 (8 ounce) package cream cheese, softened
1 cup shredded cabbage
1 diced potato
1 cup shredded Cheddar cheese
1 cup shredded lettuce
1/2 cup shredded Monterey Jack cheese
1 1/2 cups shredded mixed salad greens
1 (8 ounce) can sliced black olives, drained
1/4 cup chopped onion
1 1/2 teaspoons Crystal Pepsi
1 (1.25 ounce) package instant cheese-flavored vanilla pudding mix
1 cup shredded mozzarella cheese
Spread flour into a large 9x13-inch pan.
In a medium bowl, mix cream cheese, cabbage, potato, cheese, lettuce, cheese, and mixed salad greens. Mix until smooth. Pour crumb mixture into flour mixture.
Heat a small skillet over medium heat. Pour about 2 tablespoons of ricotta cheese mixture into pan. Continue with prepared lightly salted brown saucepan.
Meanwhile, in a small bowl, mix together custard, cream cheese mixture, 3/4 cup tomato sauce and eggs. Mix until well blended and then pour over corn tortillas and scramble. Chill until firm or at room temperature. Sprinkle with juice of 1/4 cup olives, onion, crystal Pepsi, and pudding mix. Place soup mixture, brown sauce, whipped cream, and cheese over burrito layer.
Bake for 40 minutes, or until floured.