2 cans Old El Paso mild green chile enchilada sauce
ground chilli seasoning
chopped green onions
ground black pepper
ground Roman cumin
Preheat oven to 300 degrees. In a large pan, heat the olive oil, add the chopped onion and fry for about three minutes. Then add the grated garlic and sauté for another two minutes. Now add the fresh spinach leaves to the pan and sauté until wilted. Add the chopped chilli, lime juice, chilli seasoning and cumin seeds. Remove the pan from the heat, add the sour cream or yoghurt, stir and season with pepper and salt to taste.
Pour 1 can of Old El Paso mild green chile enchilada sauce into the bottom of the baking dish. Mix both types of cheese together. Fill each tortilla with spinach, top the spinach with the cheese mixture and wrap the tortilla. Stack the rolled tortillas in a baking dish, pour the second can of sauce and sprinkle with the rest of the cheese. Bake in the preheated oven for 20 to 30 minutes. The cheese should be melted and the sauce bubbling around the tortillas. After removing from the oven, garnish with green onions or chopped cilantro.