The sauce is central to any enchilada dish, with red, green (verde), and creamy white sauces being the most common choices. Red sauce brings a classic, smoky flavor from dried chilis, while green ...
Stir in the spinach and corn. Cook and stir until the spinach is wilted. Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas ...