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Prepare the Baking Dish: Pour about ⅓ of the green enchilada sauce into the bottom of a 9×13 inch baking dish. Spread it evenly.
Assemble the Enchiladas: Spoon about ⅓ cup of the spinach and cheese filling onto each burrito-size flour tortilla. Roll each tortilla tightly and place it seam side down in the prepared baking dish. Repeat until the dish is full.
Top with Sauce and Cheese: Pour the remaining green enchilada sauce over the rolled enchiladas and sprinkle the remaining 2 cups of shredded Mexican blend cheese on top.
Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the sauce is bubbly.
Prep Time: 20 minutes | Total Time: 50-55 minutes | Servings: 8
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