Reviewed: Apr. 27, 2012

This is really good! I love the chunky veggies with the cheese and shrimp. I added a little extra spinach because I had it and love it. I cant wait to try the leftovers for lunch!

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Reviewer:

welldone

Cooking Level: Intermediate

Home Town: Little Elm, Texas, USA

Living In: San Francisco, California, USA

Reviewed: Feb. 23, 2012

Delicious. I used jarred salsa verde and added cabbage with the spinach. I did not fry my tortillas in oil (I used flour) I just charred them on the stove.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Jan. 30, 2012

Loved this recipe! For the sauce, I got a big thing of tomatillos salsa from Costco. Heated two cups of that, then added the cream and chicken broth as the recipes calls for. Saved soooo much time. Also, added mushrooms to the filling. Only ended up using about half the cheese. Easy but a little time intensive. Worth it though. Yum yum yum.

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Reviewer:

rcharris83

Reviewed: Nov. 4, 2011

Delicious! However, I did end up with way to much sauce. I would probably cut the sauce recipe in half the next time.

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Reviewer:

AMP2

Reviewed: Oct. 29, 2011

Delicious sauce - delicious! Too much spinach in the filling. Unrelated to my score, don't swap chicken for shrimp...I didnt care for the taste, but that was my choice.

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Reviewer:

mkecupcakequeen

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: May 22, 2011

Made this for dinner, the salsa recipe is awesome, I followed the recipe exactly or else I wouldn't review it, the only thing I don't understand is the spinach, why?? no other enchilada recipe (beef or chicken) that I know of uses it. I will make this again but will reduce the sauce more and probably skip the spinach, I actually have ingredients left over and I think I'll make a batch just for chips, so good

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Reviewer:

justdave

Reviewed: May 15, 2011

I substituted making the sauce for just a couple of cans of salsa verde and it was still really good.

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Reviewer:

holarosa

Reviewed: Apr. 20, 2011

This was wonderful - my husband normally dislikes cilantro, but he loved these enchiladas. The only change I made was that I did not have tomatillos, so I left them out--scrumptious.

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Reviewer:

PTSMOOT

Reviewed: Feb. 17, 2011

Absolutely Excellent recipe! Awesome as it is and we're excited about doing some playing around with it too.

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Reviewer:

imigin

Cooking Level: Intermediate

Reviewed: Sep. 13, 2010

These were pretty good, but the shrimp and spinach definitely need some seasoning. I added salt, pepper, and a little cumin to them. My tortillas were a little old and dry, so I just made this into a casserole instead of individual enchiladas. The sauce was pretty thin, so I thickened it up a little with some MaSeCa flour. I've never had shrimp enchiladas before, so this was a nice treat. I'm sure we'll have these again sometime soon.

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