Spinach and Chicken Enchiladas

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened about 2 minutes. Stir chicken spinach chili powder black pepper and salt into the green onion mixture and cook until heated through about 5 minutes. Remove from heat. Mix ricotta cheese sour cream 1 cup Monterey Jack cheese and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.

Place tortillas into a plastic bag seal bag and microwave on high until warm and soft 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.

Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.

Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges about 30 minutes.