Lightly spray oven-safe baking dish with nonfat cooking spray.
Wrap tortillas in aluminum foil and warm in 350º F toaster oven for 10 minutes, or until warm and soft. Remove the tortillas, set aside, and increase toaster oven temperature to 375º F.
In a small bowl, combine ricotta cheese, green onion, coriander, cumin, chili powder, cayenne pepper, and lemon juice. Mix well.
Spread 2 tablespoons of cheese mixture in the center of each tortilla and fold 1 side over the filling. Place tortilla in baking pan and bake 20 minutes.
Uncover pan, sprinkle enchiladas with mozzarella cheese, and bake 5 minutes, or until the cheese is melted. Serve immediately.