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Spinach and Chicken Enchiladas
Ingredients
  • 1 tablespoon butter
  • ½ cup sliced green onions
  • 2 cloves garlic, minced
  • 2 large cooked chicken breast halves, diced
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  • 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
  • ½ teaspoon chili powder
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
  • 1 cup ricotta cheese
  • ½ cup sour cream
  • 1 ½ cups shredded Monterey Jack cheese, divided
  • 1 ½ cups shredded mozzarella cheese, divided
  • 5 (10 inch) flour tortillas
  • 2 (10 ounce) cans enchilada sauce
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