Step 1

If you are preparing your own enchilada sauce, do that first and let it sit while you prepare the filling.

Step 2

Saute the onions over a low-medium heat until soft. Add the garlic, cumin and coriander and saute for another minute, until fragrant.

Step 3

Add the spinach and use a wooden spoon to break it up and mix it in with the onions and garlic. Season well - the spinach filling benefits from a good amount of salt and pepper.

Step 4

Add the cream cheese, green chilis and HALF of the shredded cheese. Mix through until the cream cheese has melted in. (The cheese doesn't need to be fully melted).

Step 5

Cover the bottom of a pan with a layer of enchilada sauce. Then fill 6-8 corn tortillas with the spinach filling, roll and place into the pan. (If your tortillas are smaller, you will use more.)

Step 6

Pour the remaining enchilada sauce over the top and then cover the pan with foil and bake for 20 minutes.

Step 7

Remove the foil, cover with the remaining cheese and bake (uncovered) for another 10-15 minutes, until the cheese is bubbling and browned.

Step 8

Serve.