Preheat oven to 375º

In a medium sauce pan, saute garlic in olive oil for about 1 minute on medium heat. Stir in flour and let it cook for a minute more.

Stir in the vegetable broth and bring to a simmer. Add seasonings and remove from heat. Stir in the sour cream, salsa verde, and cilantro and mix until smooth.

Prepare a 9x13 inch baking dish with nonstick spray and evenly cover the bottom of the pan with about half a cup of the enchilada sauce.

In a separate bowl combine chicken, spinach, and cheeses and mix well. Feel free to adjust the cheese proportions to your liking. I use a little more of the ricotta cheese to make the filling more creamy.

Lay out a tortilla and add the filling mixture to one side and roll it up. Place the rolled tortilla in the baking dish seam side down and repeat until all tortillas have been filled.

Pour the remaining enchilada sauce over the rolled up tortillas and sprinkle extra shredded cheese on top.

Bake for approximately 20 minutes or until cheese is melted on top.