Heat a large pot with olive oil at medium-high heat

Add the green onions, onions and mushrooms to the pot and saute for 7 to 10 minutes

Add the garlic and jalapeno and stir for 1 minute

Put the spinach, salt, black pepper and red chili powder into the pot and continue to stir every couple minutes until the water evaporates for the mixture

Remove the spinach, onion and mushroom mixture from the pot and place it into a bowl to cool

Preheat the oven to 350° F

After the mixture cools for about 10 minutes, add half of the chopped cilantro, ricotta cheese, sour cream and ¾ cup each of the shredded monterey jack and mozzarella cheese to the mixture and mix together. Taste the enchilada filling for salt and add more if needed.

In a 9 by 13 inch pan, add about a cup of the enchilada sauce to the bottom of the pan and spread evenly

To fill the tortilla, take a generous scoop of the enchilada filling and add it to the tortilla, wrap the tortilla and place it seam down in the pan. Repeat until the pan is filled.

Top the enchilada with the remaining enchilada sauce. Depending on your preference, you can use all the remaining sauce or some of it. I usually add enough to cover all the tortillas rolled. I also like to add some of the chopped cilantro before layering with cheese.