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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