INGREDIENTS
1 tbsp
butter
1/2 cup
sliced green onions
2 cloves
garlic, minced
1 10 ounce package
frozen chopped spinach , thawed, drained and squeezed dry
1 cup
ricotta cheese
1/2 cup
sour cream
2 cups
shredded Monterey Jack cheese
10
(6 inch) corn tortillas
1 19 ounce can
enchilada sauce