Peel and cut sweet potato into 1" dice.
Place sweet potato on prepared baking sheet and toss 2 tsp. olive oil with chile and cumin rub. Massage oil and rub into potatoes.
Spread into a single layer and roast in hot oven until tender, 14-16 minutes.
While sweet potato roasts, prepare ingredients.
Prepare the Ingredients
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Mince cilantro (no need to stem).
Coarsely chop spinach.
Halve lime lengthwise and cut into wedges.
Make the Filling
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add jalapeño to hot pan and stir often, 30 seconds.
Add spinach and stir often until spinach is wilted, 2-3 minutes.
Remove from burner. Stir in cooked sweet potatoes, half the cheese, half the enchilada sauce (reserve remaining for topping), and half the cilantro (reserve remaining for garnish).
Fill the Tortillas
Place tortillas on a clean work surface. Evenly distribute filling in center of tortillas.
Fold tortilla over filling, then tuck tortilla under and roll tortilla. Place rolled enchilada seam side down in prepared casserole dish. Repeat with remaining tortillas.
Finish the Dish
Pour remaining enchilada sauce over enchiladas and cover with remaining cheese.
Spray a piece of foil with cooking spray and cover casserole dish with foil, sprayed side down. Bake 10 minutes.
Uncover and bake until cheese is melted and bubbly, 9-11 minutes.
Rest baked enchiladas 5 minutes.
Plate dish as pictured on front of card, garnishing with remaining cilantro and sour cream. Squeeze lime wedge over to taste. Bon appétit!