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Preheat oven to 350 degrees. Allow spinach to defrost from freezer.
In a bowl, mix spinach, beans, corn, taco seasoning, and sour
cream. Take a 9x13 glass oven-safe dish and pour in about half the
can green sauce. Take your tortillas, one at a time, and dip them
into the green sauce (both sides).(you may need to add a little more
sauce to pan depending on how many you are making) This allows
the tortilla to be more flexible as well as crisp up but not burn in
the oven.
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After you dip your tortilla, place your spinach and bean mixture,
add a little cheese in the middle, roll tortilla up and place seam
down from side to side of the pan. repeat until no more room or out
of mix/tortillas. Pour remaining sauce over tortillas and any dry
places you see in the pan. Having too little sauce in the pan will
make enchiladas stick to bottom. Sprinkle cheese over the top of
the whole dish, and stick in preheated oven for 20 mins.
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