Supper Enchiladas

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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


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