Reviewed: Mar. 17, 2012

I replaced the nutmeg with cumin and added chili powder. I liked that there was spinach in it, but I used fresh. I cut the spinach into small pieces and added it to the chicken, stirred and removed from heat. I used wheat tortillas. My husband likes my normal enchiladas better. I used skim milk and low fat cheese and sour cream. Too much milk too soup.

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Reviewer:

emrald5769

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Cooking Level: Intermediate

Reviewed: Mar. 10, 2012

This was EXCELLENT. I cut the nutmeg in half, so it was fairly subtle. I think it would be great with seafood, too: shrimp and scallops maybe? With a touch of white when to deglaze the pan before mixing in the spinach.

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Reviewer:

reasbey

Reviewed: Feb. 19, 2012

The nutmeg overpowered the whole recipe :( next time I will leave the nutmeg out. I did not think this recipe has a mexican taste to it either so I added enchilada sauce over the enchiladas while they baked.

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Reviewer:

vrg008

Reviewed: Feb. 2, 2012

I did mine more 'casserole' style: 2 cans white meat chicken, sauteed fresh spinach & onion, sour cream, milk, 1 can low sodium cream mush soup, garlic blend seasoning, corn tortillas, (layered lasagna-style), then mozzarella blend cheese on top towards the end. A big hit in our house !

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Reviewer:

*perky*clo

Reviewed: Oct. 22, 2011

Nothing frustrates me more than when I read reviews and change a recipe, then wish I hadn't messed with it. Reducing the nutmeg (sorry not a fan) and possibly adding the pepper jack cheese are good suggestions, adding extra spices is not. After reading reviews, I was afraid this would be bland so I added extra garlic, a bit of cumin and ground pepper. It was too strong and ended up overpowering the wonderful creaminess of the recipe. Not all recipes need a "kick." I plan on making this again as written minus the nutmeg.

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Reviewer:

Kristen K.

Cooking Level: Intermediate

Reviewed: May 10, 2011

This was amazing! I did make 2 changes (sorry, I know some people hate it when others do that.) I used 1/2 tsp cumin in place of the nutmeg, and omitted the onions & just stirred a can of mild green chilies into the soup/sour cream mixture. So creamy and yummy! Thank you!

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Reviewer:

katieb

Cooking Level: Intermediate

Living In: Joplin, Missouri, USA

Reviewed: Jan. 12, 2011

Used fresh spinach and per other reviews, left out the milk, soup and nutmeg, and used cheddar rather than mozzarella. The sour cream made it creamy enough. Really tasty, and can be made very healthily with whole grain tortillas and skim dairy products.

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Reviewer:

mommymeggy

Cooking Level: Intermediate

Reviewed: Dec. 1, 2010

good, but canned soup makes it a bit salty. will try tweaking it with homemade substitution for cream of mushroom soup next time

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Reviewer:

ThanksgivingTwinsMom

Reviewed: Nov. 6, 2010

My family loved this dish. I did make a few changes I did not add the nutmeg and I used fresh spinach. I also used a mexican blend chese because thats what I had on hand. Will be making this again soon.

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