8-10 small corn tortillas
1 cup shredded cheddar cheese
Chopped recent cilantro for garnish (elective)
Directions:
1. Put together the Enchilada Filling:
In a mixing bowl, mix the chopped spinach, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, salt, and pepper. Combine till nicely mixed. Put aside.
2. Make the Enchilada Sauce:
In a saucepan, mix the tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Warmth over medium warmth and simmer for about 5 minutes, stirring often. Take away from warmth and put aside.
3. Preheat the Oven:
Preheat your oven to 375°F (190°C).
4. Assemble the Enchiladas:
Heat the corn tortillas within the microwave for a number of seconds to make them pliable.
Take a tortilla, spoon a beneficiant quantity of the spinach and cheese filling onto it, and roll it up tightly. Place it seam-side down in a baking dish.
Repeat this course of with the remaining tortillas and filling.
5. Pour the Enchilada Sauce:
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