In medium skillet, heat enchilada sauce just to boiling. Reduce heat to low. With tongs, dip tortillas, one at a time, into sauce until coated and soft enough to roll up. Remove letting excess sauce drip back into skillet. Stack on plate or waxed paper. Place 1/8 spinach mixture slightly below middle of each tortilla. Roll up. Place tortillas seam side down in greased 12x8" baking dish. Pour remaining sauce over tortillas. Sprinkle with remaining 1 cup cheese. Bake 20 to 25 minutes or until bubbly. (or microwave covered for 6 minutes on high). To serve, spoon on remaining sour cream and sprinkle with remaining green onions.