Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent and fragrant.
Add the chopped spinach to the skillet, cooking until it wilts. Season with salt and pepper to taste.
Remove the spinach mixture from heat and stir in the ricotta cheese. This forms the creamy filling.
Warm the tortillas to make them pliable. You can do this by briefly heating them in a dry skillet or microwave.
Spoon a portion of the spinach and ricotta mixture onto each tortilla, sprinkle some Monterey Jack cheese over it, then roll the tortillas tightly and place them seam-side down in a baking dish.
Pour the green enchilada sauce over the rolled tortillas, ensuring they’re well-covered.
Sprinkle the shredded cheddar cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the tortillas are golden and crispy.
Let the enchiladas cool briefly before serving.
Variations & Tips
To add a bit of heat, consider mixing in a diced jalapeño with the spinach. If ricotta cheese is not to your liking, cream cheese or cottage cheese make excellent substitutes. For a heartier meal, you can include cooked shredded chicken with the spinach mixture. For those wanting a gluten-free version, make sure to select gluten-free corn tortillas. Lastly, if you’re serving guests who appreciate a bit of freshness, garnish with diced tomatoes or avocado right before serving.
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