Add ¼ cup cheese and roll up and push to the end of the pan. Reserve 1 cup of cheese.
From there you will pour the excess sauce over your tortillas.
Cheese enchilada recipe with flour tortillas. I used flour tortillas for this recipe, but you can also use corn tortillas. Ladle in about 2 cups of the sour cream enchilada sauce so it covers the bottom. Enchiladas sauce is most commonly found in the hispanic.
Dip each tortilla into the sauce until soft and put into greased dish. Spread 2/3 cup of your enchilada sauce in the bottom of your prepared baking pan. Distribute remaining cheese and the chopped spinach between each tortilla.
Get your pan close to your sauce, along with a bowl of cheese, and your tortillas. This recipe for cheese enchiladas is rolled flour tortillas filled with cheddar and monterey jack cheeses, then topped with red sauce and more cheese and baked to golden brown perfection. Continue doing this with your tortillas until your pan is full.
In a medium bowl, whisk together the red enchilada sauce and sour cream until combined, creamy and smooth.