1
Heat oil in large pan on medium heat.
2
Add peppers and onions. Cook and stir until onions are translucent.
3
Add spinach and cook until wilted.
4
Add salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat.
5
Remove from heat and allow to cool.
6
Preheat oven to 350F. Oil two 9x13-inch dishes.
7
In large bowl, combine 1 cup cheese, yogurt, and jalapenos.
8
Once saute mixture has cooled to room temperature, fold into yogurt mixture.
9
For each enchilada, fill a tortilla with 1/2-cup of the mixture, roll up, and set (seam side down) in oiled dishes. Pour half of the enchilada sauce on top of each pan of enchiladas.
10
Cover dish and place in oven. Bake for 30 minutes.
11
Remove pan from oven. Top enchiladas with remaining cheese. Bake uncovered for ~5 minutes or until cheese is melted.
12
Remove from oven, allow to cool, and refrigerate.