Spinach Enchiladas

I love these enchiladas! And just as a side note I want to say that I get most of my ingredients at Trader Joes. I find that the quality and nutritional standard their food has far surpasses most other grocery stores!

Spinach Enchiladas
1 tablespoon butter
1/2 cup green onions, chopped
4 cloves garlic, chopped
1 10-12 ounce box or bag frozen chopped spinach, thawed, drained, and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded mozzarella
10 (6 inch) corn tortillas
1 can or bottle enchilada sauce

Preheat oven to 375 degrees F.
Melt butter in a large saucepan over medium heat. Add garlic and onion, cook for a few minutes until softened. Stir in spinach and cook about 5 minutes more. Take off the heat and mix in ricotta, sour cream, and 1 cup of mozzarella. In a skillet over medium heat warm tortillas one at a time until flexible. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla, roll up, and place seam side down in a 9x13 baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of mozzarella.
Bake for 20 minutes in the oven, until the sauce is bubbling and cheese is lightly browned at the edges.