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Ingredients

• 1 can (10 oz.) red enchilada sauce
• 1 jar (7 oz.) peeled roasted red peppers
• 1/2 cup green salsa (salsa verde, refrigerated or canned)
• 1 cup canned green enchilada sauce (see notes)
• 12 corn tortillas (blue, if available, 5 to 6 in. wide; see notes)
• 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
• 6 ounces cream cheese or panela, cut into thin slices or small chunks
• 1/2 cup shredded parmesan cheese or packed crumbled cotija cheese
• 6 or 12 large eggs
• 1 1/2 cups shredded mild cheddar cheese (6 oz.)
• 3/4 cup thinly sliced green onions, including tops
• 6 tablespoons chopped fresh cilantro
• 6 to 12 tablespoons sour cream or Mexican crema
• Salt

Description

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