Pour about ⅓ of the enchilada sauce in the bottom of a 9×13 inch baking dish and spread into an even layer.
Spoon about ⅓ cup of spinach filling into a tortilla, roll tightly, and place in the baking dish seam side down. Repeat until dish is full.
Top the rolled enchiladas with the remaining sauce (you may have sauce leftover) and sprinkle the remaining 2 cups of cheese on top.
Bake for 25-30 minutes or until cheese is fully melted and the sauce begins to bubble.
Serve warm and top with desired garnishes.
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