8-10 small corn tortillas
1 cup shredded cheddar cheese
Chopped fresh cilantro for garnish (optional)
Instructions:
1. Prepare the Enchilada Filling:
In a mixing bowl, combine the chopped spinach, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined. Set aside.
2. Make the Enchilada Sauce:
In a saucepan, combine the tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Heat over medium heat and simmer for about 5 minutes, stirring occasionally. Remove from heat and set aside.
3. Preheat the Oven:
Preheat your oven to 375°F (190°C).
4. Assemble the Enchiladas:
Warm the corn tortillas in the microwave for a few seconds to make them pliable.
Take a tortilla, spoon a generous amount of the spinach and cheese filling onto it, and roll it up tightly. Place it seam-side down in a baking dish.
Repeat this process with the remaining tortillas and filling.
5. Pour the Enchilada Sauce:
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