Prepare the enchilada sauce as per package instructions. Roughly divide the spinach filling into 8 parts. Grease a baking tray and keep it ready
Preheat the oven to 375 F.
Warm the tortillas in the microwave wrapped in slightly damp paper towels. This step enables the tortillas to get soft and this allows easy folding.
Working with one tortilla at a time, spread about a tablespoon of sauce over it.
Now add about 2 tbsp of cheese to one half of the tortilla. Add 1 part of the filling over the cheese.
Now roll the enchilada once over the filling. Fold over the two sides to form an envelope. Now roll the enchilada completely and place it seam side down on a greased baking tray. Refer to the pictorial below for the folding technique.
Repeat the same with the rest of the tortillas and place them on the tray.
Pour the remaining sauce evenly over the prepared enchiladas to cover them completely.
Cover with foil and bake in a preheated oven for 20 minutes.
Now spread a little (or more) cheese over the cooked enchiladas and then broil to brown the cheese for about 2 minutes.
Remove from oven and let it rest for 5 minutes.
Serve with rice and beans.