Spinach Enchiladas

Ingredients

• 1 tablespoon butter
• 0.5 cups sliced green onions
• 2 cloves garlic , minced
• 1 package frozen chopped spinach , 10 ounce
• 2 cups shredded Monterey Jack cheese , divided
• 1 cup ricotta cheese
• 0.5 cups sour cream
• 10 corns tortillas , 6 inch
• 1 can enchilada sauce , 19 ounce

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Melt butter in a saucepan over medium heat. Add green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Monterey Jack, ricotta cheese, and sour cream.

3. 3

   Warm one tortilla in a skillet over medium heat until flexible, about 15 seconds. Repeat to warm remaining tortillas. Spoon about 1/4 cup spinach mixture onto the center of each tortilla, roll tortilla around filling, and place into a 9x13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.

4. 4

   Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes.