Melt butter and olive oil together in a saucepan over medium-low heat. Add garlic and onion and stir until fragrant, but not brown. About 1 minute. Stir in spinach, and cook for about 5 more minutes
Remove from the heat, and mix in the cooked brown rice, ricotta, sour cream, and 1 cup of the shredded cheese
Spoon 1/3 of the mixture onto the center of each wrap. Roll up, and place seam side down in a 9x13 glass baking dish
Pour the salsa over the top, and top with the rest of the shredded cheese
Bake for 15 to 20 minutes, until sauce is bubbling then set the oven to broil
Broil the Enchiladas for about 2-3 minutes until the cheese is browned