In a large skillet, brown ground beef with chopped onion and shredded carrots. When it's browned, drain any grease. Return to heat and add chili powder, minced garlic and cumin. Cook for 3-4 more minutes, then remove from heat.
Blend green enchilada sauce with two cups baby spinach. Pour into a shallow bowl.
Wrap tortillas in a damp paper towel and pop in the microwave for 30 seconds.
Pour 1/4 cup of green sauce into the bottom of a glass baking dish.
Dip each tortilla in the green sauce mixture to coat it on both sides. Then fill with ground beef and about 1/8 cup of cheese. Roll and place into the baking dish.
Pour the rest of the green sauce over the enchiladas. Sprinkle 1 cup of cheese over the top.
Bake at 350 for 20-25 minutes or until cheese is bubbly.
Serve with light sour cream, fresh tomatoes, jalapeños, avocado, and whatever else you love with enchiladas!
Wrap 12 corn tortillas in damp paper towels and microwave for 1 minute to soften them so they won't break while you're filling them.Store in an airtight container for up to a week. How to Freeze Enchiladas: After you assemble the enchiladas, cover tightly with cling wrap, then foil, and freeze. They will keep in the freezer for up to 3 months. Remove plastic wrap, cover again with foil and bake at 350 F for 30 minutes or until cheese is bubbly and center is hot.