1. Make the spinach filling.
2. Preheat oven to 425°F.
3. Lightly grease a 9×13-inch Pyrex dish.
4. Place around one tablespoon of cheese and two tablespoons of the spinach filling in the center of the tortilla. Roll and place seam-side down in the baking dish. Repeat until all the tortillas are filled. Arrange them in the dish with 1/8″ inch in between.
5. Pour ¼ cup sauce over each enchilada and spinkle the remaining cheese evenly with the remaining cheese.
6. Heat the oil in a second skillet on medium heat. (It’s ready when you see the oil “shimmer”.) Have the corn tortillas ready.
7. Bake for 7 to 10 minutes, until the cheese is melted and the sauce is bubbly. Serve immediately.

Bake for about 10 minutes until the cheese is bubbly. Top with cilantro. Serve immediately.