Indian Enchiladas

When I came across this recipe my first thought was how can an enchilada be Indian? But after tasting these delicious creations I'm wondering exactly what is Mexican about them?! They taste just like samosas but a baked, and therefore much healthier, version. If you're grain free you can use coconut flour tortillas.
Ingredients:
Nonstick cooking spray
/12 tbsp canola oil
1 medium onion, chopped
1 medium potato, peeled and cut into 1/4-inch cubes
1/4 tsp salt
1 16 ounce bag frozen, chopped spinach defrosted*
1 1/2 cups light coconut milk
2 tsp curry powder
6 ounces feta cheese crumbles
8 flour tortillas
2 tsp cornstarch
1 1/2 ounces shredded monterey jack (about 1/2 cup)
2 tbsp finely chopped cilantro (optional)

Directions:
Preheat the oven to 375 degrees F. Spray a 9 by 13 inch baking dish with cooking spray and set aside. Heat oil in a large skillet over high heat, add potato, onion and salt and cook, stirring occasionally until onion is soft and translucent, about 8 minutes.
Stir in spinach, 1/2 cup coconut milk and curry powder and saute 2 minutes. Remove from heat and gently fold in feta.
Lay a tortilla on a clean surface. Scoop 1 loosely packed cup filling mixture in center of tortilla. Fold in sides, top and bottom and place tortilla seam side down in prepared baking dish. Repeat with remaining tortillas, packing them tightly.
In a small bowl, whisk together remaining coconut milk and cornstarch, stir in monterey Jack and pour mixture over enchiladas
Bake 30 minutes or until golden brown. Remove from oven and let sit 3 minutes. Garnish with cilantro if you must(!)

* I loathe frozen spinach so I used steamed kale