Preheat oven to 400°F.

Preheat a large skillet over medium heat. Once the skillet is hot, add 2 tsp olive oil and swirl to coat the bottom.

Add spinach and half of the green onions to the skillet. Cook, stirring occasionally until spinach is wilted, 4-6 minutes. Remove from heat.

Heat another large pot over medium-high heat. Once hot, add 1/4 cup olive oil. Let the oil heat up for about 30 seconds, then whisk in the flour. Continuing to whisk, cook the flour for another 2 minutes.

Slowly whisk in the broth and tomato sauce. Stir in the chili powder, garlic powder, onion powder, cumin, and oregano. Bring to a boil, then reduce heat and simmer the enchilada sauce for 4-5 minutes, until thick. Remove from heat.

In a large bowl, combine the spinach mixture, ricotta, yogurt, and salt.

Spoon ¼-cup of the spinach mixture onto the center of each tortilla. Roll up and place seam side down in a baking dish. Pour enchilada sauce over top and sprinkle with the cheese.

Place in the oven and bake for 10 minutes, until cheese is melted.

To serve, divide enchiladas between plates and top with remaining green onions.