Toast the chili powder and cumin in a pan over medium-high heat for about 1 minute, stirring occasionally.
Turn heat to medium-low and add the garlic powder, paprika, cayenne, flour, oil, 1/2 tsp salt and 1/4 tsp pepper. Stir constantly until well combined about 1 minute.
Slowly stir in the chicken broth and cook, stirring occasionally, until thickened and heated through, about 5 minutes. Add salt and pepper to taste.
Take off the heat and set aside.
ENCHILADAS:
Heat the oil in a medium saucepan over medium-high heat. Add the spinach, garlic, onion, salt and red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until onions are softened and spinach is heated through.
Take off the heat and stir in the feta and cream cheese, set aside.
Preheat the oven to 400° F. Spread a small amount of the enchilada sauce in the bottom of a 9x13 baking dish.
Lay the flour tortillas out and spoon an equal amount of the spinach mixture onto the center of each tortilla. Roll the tortillas leaving the ends open and place in the baking dish seam side down.
Pour the remaining sauce over the center of the enchiladas and sprinkle the cheddar cheese down the middle.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes or until bubbling.
Remove from the oven and allow to rest for 5 minutes. Serve topped with sour cream, shredded lettuce, and/or diced avocado.
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