Spinach Enchiladas | Cooking Professionally

Ingredients

• 1 tablespoon butter
• 1/2 cup green onions, sliced, plus more, to taste, for topping
• 2 cloves garlic, minced
• 1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 2 cups Monterey Jack cheese, shredded, divided
• 1 cup ricotta cheese
• 1/2 cup sour cream
• 10 (6-inch) corn tortillas
• 1 (19-ounce) can enchilada sauce