Cheesy goodness wrapped in tortillas and smothered in ramped-up enchilada sauce! All with nutrient-loaded spinach stuffed inside!
1 tablespoon butter
1 tablespoon flour
2 15-ounce cans mild or medium enchilada sauce
1 tablespoon taco seasoning
8 large flour tortillas
4 cups shredded Mexican-blend cheese
4 cups baby spinach leaves, roughly chopped
optional: chopped cilantro
Preheat oven to 375. Grease a large rectangular casserole dish or 9×13 inch pan.
Melt butter over medium heat in a medium sauce pan. Stir in flour. Add enchilada sauce. Stir in taco seasoning. Bring to a boil, then reduce heat to and allow to simmer while you prepare the enchiladas.
Lay tortillas out on a clean, flat surface. Reserve 1 cup of cheese. Distribute remaining cheese and the chopped spinach between each tortilla.
Spread 2/3 cup of your enchilada sauce in the bottom of your prepared baking pan. Roll up tortillas and place side by side seam-side-down in the pan. Spread remaining sauce over enchiladas. Sprinkle with reserved cheese. Bake for 15-20 minutes until cheese is completely melted.
Sprinkle enchiladas with cilantro if desired and serve warm.