Sauté the onions in a pan with oil. Add the fresh spinach until it wilts down. Remove the pan from the heat very carefully.

Mix the spinach with softened cream cheese. Add half of your shredded mozzarella cheese too. Stir it until the mixture is very smooth.

Warm your corn tortillas in the microwave first. This makes them soft and easy to roll. They will not crack when you add filling.

Place a spoonful of filling inside each tortilla. Roll them up tightly and place seam-side down. Fill the entire baking dish with the rolls.

Whisk the sour cream and chiles for sauce. Pour this mixture over the top of enchiladas. Spread it evenly to cover all the edges.

Sprinkle the remaining cheese over the top now. Bake for twenty minutes until the cheese bubbles. Serve them hot to your hungry family members.