Assemble the dish: Dip a tortilla in the sauce, coating both sides. Then place it in a casserole dish, put about two tablespoons of greens and a little cheese in a thin line across the tortilla, roll, and place seam side down. Continue, placing each enchilada side by side. Pour any remaining sauce over all and cover the dish with a lid or foil. Or leave uncovered if you like crispy edges.