Preheat your oven to 375°F. Spray a 9x13-inch glass casserole dish with nonstick cooking spray.

Set a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onion. Cook for about 3 minutes, stirring frequently, until softened. Add the garlic and cook for another 30 seconds.

Add the spinach to the skillet and cook until wilted, about 2 minutes.

Stir in the cilantro, green chiles, lime juice, cumin, and chili powder. Remove from heat, then mix in the sour cream and 2 cups of cheese.

Divide the enchilada filling into 8 portions. Spoon each portion onto a tortilla, roll it up, and place seam-side down in the prepared baking dish.

Pour the green enchilada sauce over the rolled tortillas and sprinkle the remaining 2 cups of cheese on top.

Bake in the preheated oven for 30 minutes, or until the cheese is melted and the sauce is bubbling.

Let the enchiladas stand for 10 minutes before serving. Sprinkle with extra cilantro and serve warm.