Ingredients:
For the Enchilada Filling:
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Enchilada Sauce:
2 cups tomato sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
For Assembling:
8-10 small corn tortillas
1 cup shredded cheddar cheese
Chopped fresh cilantro for garnish (optional)
Instructions:
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