PREPARATION:

1. Preheat oven to 350°F.
2. Bring 4 cups water to a boil over high heat in large saucepan. Add chicken. Cover; remove from heat. Let stand 15 minutes or until chicken is no longer pink in center. Drain; cool slightly and tear into small pieces. Place spinach in large bowl with 1 cup Monterey Jack cheese, ricotta cheese, raisins and cloves; stir to combine. Stir in chicken.
3. Heat large nonstick skillet over medium-high heat. Place 1 inch water in medium bowl. Dip 1 tortilla in water; shake off excess. Place in hot skillet. Cook 10 to 15 seconds on each side or until tortilla is hot and pliable. Repeat with remaining tortillas.
4. Spray 13X9-inch baking dish with nonstick cooking spray. Place 1 cup Roasted Tomato Enchilada Sauce in large bowl. Dip tortillas 1 at a time into sauce; shake off excess. Spread 1/3 cup chicken mixture in center of each tortilla; fold sides over to enclose and place seam side down in pan. Spread remaining Enchilada Sauce over enchiladas. Cover pan tightly with foil. Recipe can be refrigerated up to 24 hours at this point.
5. Bake 30 to 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Monterey Jack cheese. Bake 3 minutes or until cheese melts.