Add 1 cup Picante sauce, spinach, 1/2 teaspoon cumin and salt.
Cook and stir for 5 minutes or until most of the liquid is absorbed.
Add cream cheese, stirring until just melted.
Spoon 1/3 cup of filling down the center of a tortilla. Roll and place, seam side down, in a lightly greased 9x13x2 inch baking dish. Repeat the process with the remaining tortillas.
Combine tomatoes, the remaining 1 cup Picante sauce, and the remaining 1 1/2 teaspoons cumin. Mix and spoon over enchiladas.
Bake for 20 minutes, remove and sprinkle cheddar cheese over enchiladas. Return to the oven and bake 5 minutes longer or until the cheese is melted!